ISO: ISO Mark or Richard

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karennoca

Well-known member
I am going to make the posole. I found dried white corn today at a grain mill. A search on the web told me to one cup of dried corn, add 3 cups water and bring to a boil. Simmer uncovered for 3 minutes, remove from heat, cover and let sit for 4 hours. Return to boil, simmer, uncovered for 3 hours or until done. Now, is this what I do to prepare the corn for the posole?

 
Not Richard or Mark......

but I have used dried whole hominy to make posole, and that is essentially what I did.
You are going to love that dish! May I join you for that meal? smileys/teeth.gif

 
Is dried whole hominy, the same as dried whole white corn? >

Sorry to be so unknowing about this, but I hear contradictory references to what I bought today.
At the grain mill, they told me it was not hominy until cooked?

 
Here , dried hominy is called posole also. It is what is usually

used to make the soup.

The treatment of the corn with the lye makes it easier to digest. It still requires the long soak and cooking periods just like untreated dried corn.

 
This was timely, dh parked right in front of a Mexican market while we were out today and I

popped in and found a bag of dried hominy. I lvoe pozole, but have always used the canned hominy. Now I get to find out for myself if dried is so much better. The hominy I found doesn't have any cooking directions on it.

 
ISO: Btw, I asked if they had frozen posole and was shown a bag of giant corn kernels. There was

no mention of lye on the package, just corn. Surely that's not frozen posole, anyone familiar with the product? I was very similar looking to the dried, just slightly smaller. I think it was actually labeled giant corn.

 
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