Re: [CH] Arecipe enquiry
Rich McCormack (macknet@cts.com)
Sun, 23 Aug 1998 06:39:37 -0700
The Old Bear wrote:
> Posole is hominy -- large kernels of corn, dried and processed
> with lime to soften the outer hull. This recipe uses dried posole
> corn, but you can buy canned, pre-cooked hominy as a substitue.
I think posole (or pozole) usually refers to the stew often (but
not always) made with hominy, pork and green chiles...at least
here on the left coast. I've never come across the dried form of
partially cooked hominy, but many of the supermarkets 'round here
(San Diego County) carry nixtamal, the slaked lime processed field
corn that can be used as is for making masa for tortillas and tamales
or further cooked to make hominy for making pozole and menudo. For
anyone who might be interested, a recipe/method for making nixtamal
can be found within my webpages.
--
Rich McCormack (Poway, CA) macknet@cts.com
Who is Rich McCormack? Find out at...
http://members.cts.com/crash/m/macknet/