Cooking Resources

CWS4322 · 01-06-2012, 12:49 PM

Okay--I have the blue hominy/posole soaking (I read 48 hours), I have the pork stew pieces thawing...any tips on how to make this sing? I've never made this before (or eaten it), but am more or less following the instructions on the bag and Posole Recipe from Santa Fe School of Cooking.

Andy M. · 01-06-2012, 12:58 PM

Consider Mexican oregano, cumin, coriander seed or tomatillos.

CWS4322 · 01-06-2012, 01:21 PM

I have frozen tomatillos out the ying-yang, and Mexican oregano.

Andy M. · 01-06-2012, 01:36 PM

Quote:

Originally Posted by CWS4322

I have frozen tomatillos out the ying-yang,...

...tempting, but I'll pass.

roadfix · 01-06-2012, 01:37 PM

I love posoles. My wife makes them on occasion.

CWS4322 · 01-06-2012, 01:46 PM

Quote:

Originally Posted by roadfix

I love posoles. My wife makes them on occasion.

How does she make it (seasoning wise)?

CWS4322 · 01-06-2012, 01:47 PM

Quote:

Originally Posted by Andy M.

...tempting, but I'll pass.

Believe it or not, tomatillos, once seeded, grow like weeds in SE Ontario....the DH HATES them and rips the plants out. The more he rips them out, the more they multiply...

Chief Longwind Of The North · 01-06-2012, 02:52 PM

If you look into the history of Posole (Pozole), you might be suprized to learn that the original meat in the dish was prisoners. The dish was presented to the ancient Mexican King with a human thigh garnishing the top. When canabalizm was outlawed, after the Spanish arrived, pork was used as it was similar in flavor to the original meat. Don't think I'll be making the "original" version of Posole.

Don't know if I can purchace the proper corn around these parts to make the more modern version, sans thigh.

Suprizingly, this soup sounds suspiciously like the Native American made corn chowder made in the Great Lakes region.

Seeeeeeeya; Chief Longwind of the North

Steve Kroll · 01-06-2012, 02:53 PM

I made a large batch of posole using white hominy last fall. Did you nixtamalize the corn with lime ("Cal"), or are you just soaking in water? I ask this because I think nixtamalization is an important step in getting the right texture. Not to mention is really gives the corn a fantastic flavor.

As far as seasonings, I keep it pretty traditional. Dried chilis are a must. I like a combination of anchos, guajillas, and a couple of tabasco or cayenne peppers for heat. Also, cumin and oregano. That's about it.

I love Posole. It's an ancient dish and one of the few foods that I feel truly shows what can be done with (mostly) indigenous ingredients from North America.

Chief Longwind Of The North · 01-06-2012, 04:08 PM

Quote:

Originally Posted by Steve Kroll

I made a large batch of posole using white hominy last fall. Did you nixtamalize the corn with lime ("Cal"), or are you just soaking in water? I ask this because I think nixtamalization is an important step in getting the right texture. Not to mention is really gives the corn a fantastic flavor.

As far as seasonings, I keep it pretty traditional. Dried chilis are a must. I like a combination of anchos, guajillas, and a couple of tabasco or cayenne peppers for heat. Also, cumin and oregano. That's about it.

I love Posole. It's an ancient dish and one of the few foods that I feel truly shows what can be done with (mostly) indigenous ingredients from North America.

What about baked beans, made with maple syrup. This is a truly American Food. Ah, but wait. This is about Posole. Where do you get the special corn, and the food-grade lime?

Seeeeeya; Chief Longwind of the North