powerplantop
Executive Chef
I have been wanting to try this one for some time now. I just need the down time to do it.
Red posole for New Year's Day | Homesick Texan
Red posole for New Year's Day | Homesick Texan
Posole
- Thread starter CWS4322
- Start date
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I haven't had this in years. What a great idea! Updating grocery list....
I found an authentic looking recipe here with several serving suggestions.
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I found an authentic looking recipe here with several serving suggestions.
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CWS4322
Chef Extraordinaire
Is the lime the same as pickling lime? The blue that I bought said treated.
Steve Kroll
Wine Guy
I had a look at their website and it appears they do sell both treated and untreated corn. I didn't know that.
I've always seen it labeled "Cal" but yes, I believe pickling lime is the same thing.
Andy M.
Certified Pretend Chef
That's a very nice looking recipe.
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CWS4322
Chef Extraordinaire
The "lime" is calcium hydroxide. I bought pickling lime when I was in MN a couple of years ago...so if the corn were not treated, I could use this. Slake lime is also calcium hydroxide.
Andy M.
Certified Pretend Chef
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CWS4322
Chef Extraordinaire
I used pork stock and beer, added tomatillo sauce (homemade), pork cubes, shredded pork, some tomatoes, oregano, epazote, garlic, onions, hot chili (dried-chopped--don't know which kind they were--from the garden), cilantro, lime juice, the blue hominy. It is quite good. I let it simmer for about 3-4 hours. The blue hominy doesn't get mushy.
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CWS4322
Chef Extraordinaire
When it was cooking, the house smelled like corn chips! Still does. My dearly departed dog, Missy, smelled like corn chips when I first picked her up off the road (she was a Rhodesian RidgebackX). I have a very sensitive sense of smell--when I curl, there is a "perfume" smell...finally figured out that was part of the solution used when the guy sprays the ice. I now know why I cough at home after curling. I thought it was someone's perfume, but one of the guys mentioned it this week--it is not just me!
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CWS4322
Chef Extraordinaire
I still have some of the corn left. I will definitely make this again, and, while in San Antonio, I will be hunting for more. Although, I must say, that Purcell Farms (the link I posted where I got the blue hominy), was very good re: shipping. I also ordered wild rice flour, French green lentils, and some mushrooms. If I recall correctly, the shipping was free to an address in the States and the order arrived in about 4 days.
sparrowgrass
Head Chef
I have used dried hominy and canned hominy--I love hominy. Posole is great, but hominy is also good in vegetable soup. When I do pork chops on the stovetop, I warm up a can of hominy in the pan drippings, adding lots of black pepper.
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CWS4322
Chef Extraordinaire
I can't buy hominy here, so my only option is the dry...I'd have to plan ahead or soak it, cook it, and then freeze it. But, that sounds like a great way to eat it sparrowgrass.
sparrowgrass
Head Chef
You can can hominy! This website tells how to make it from scratch and then can it--just skip to the part about cooking til soft, and then follow the directions. Spend an afternoon in the kitchen, and then you just need to pop a lid!
National Center for Home Food Preservation | UGA Publications
National Center for Home Food Preservation | UGA Publications
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CWS4322
Chef Extraordinaire
First I have to grow the corn...
sparrowgrass
Head Chef
I was going to make hominy out of corn--I bought a sack of feed corn, sorted out a gallon of whole kernels, and started the recipe. I was supposed to soak the corn in a lime mix--when I poured the water on, all these bugs floated up! 
Kinda took my appetite away. But the chickens enjoyed the corn.
Timothy
Head Chef
Kinda took my appetite away. But the chickens enjoyed the corn.
When I was a child, we had lots of chickens. My Dad put the water trough at one end of the coop and mounted a bug zapper over it. When the zapper zapped a bug, the bug would fall into the water trough. The chickens figured it out and when that zapper started popping in the evening, the chickens would stampede for the water trough to eat bugs.
Chickens are bug eating machines!
Chief Longwind Of The North
Certified/Certifiable
At one time in my life, we had about 20 cornish cross hens, and a couple of roosters. While gathering eggs one day, I saw a large mouse start to scurry through the hen house. Those hens saw it to. You've heard about a shark or pirahna feeding frenay? Well it ain't nothin' compared to a bunch of hens in an enclosure with a mouse. I don't think a weasle would have stood a chance in there. That mouse was eaten to the bone so fast. It only took seconds. I'm glad we're much larger than they are.
Chickens are eating machines!Seeeeeeya; Chief Longwind of the North
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CWS4322
Chef Extraordinaire
When the hens catch a mouse, I call the "game" they play getting it away from each other "mouseball." Supposedly they do the same with snakes...I haven't seen them catch/eat a snake--yet.At one time in my life, we had about 20 cornish cross hens, and a couple of roosters. While gathering eggs one day, I saw a large mouse start to scurry through the hen house. Those hens saw it to. You've heard about a shark or pirahna feeding frenay? Well it ain't nothin' compared to a bunch of hens in an enclosure with a mouse. I don't think a weasle would have stood a chance in there. That mouse was eaten to the bone so fast. It only took seconds. I'm glad we're much larger than they are.
Seeeeeeya; Chief Longwind of the North
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CWS4322
Chef Extraordinaire
The DH (not sure if he wants to be an ex--god) came out yesterday. For lunch, I served the Pozole, which he has never had. He thought I used black beans and turkey--wrong! He did eat 3 bowls and took some home. So I guess he liked it. I liked the texture of the corn (al dente) and the flavor it added. I guess this is a "not chili" sort of dish. He also commented it was "hot enough" (I don't like things as "hot" as he does). Personally, I'm enjoying the leftovers.
