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Old 04-29-2014, 01:08 PM
 
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Quote:
Originally Posted by oregonwoodsmoke View Post
I like posole, but it is too much trouble to find the posole, so I just use corn nuts. It turns out fine. Just be careful about adding salt, since the corn nuts are overly salted.

I would assume that "red" posole means with beef and red chilies.

I've never heard of "white" posole, but assume that would be made with chicken and green chilis.

"Green" would be (probably) pork and green chilis, although you can make green chili with beef.

Personally, I use pork and red chili

I bought dried posole in NM on one of my last trips. I soaked it for three days and slow cooked it for hours and I could NOT get that @#$% posole to soften up. The product was terrible.

I usually use canned hominy as I can generally get it for $1.99 a #10 can (6# 6oz). I either make is soup style like the local Mexican restaurants do it or I make it a pork and hominy stew which I prefer.
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Old 04-29-2014, 01:19 PM
 
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In southern Mexico, pozole is more commonly flavored with red chiles (which makes the broth reddish in color). But there are other varieties that call for green chiles or even tomatillos. The nice thing about cooking is that you can do it whichever way you like! I like all varieties of pozole! Yeah, I would label it a "stew."
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Old 04-29-2014, 01:30 PM
 
Location: South Central Texas
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I mistakenly posted my son's prep photos for Pico de Gallo I think. I do have photos of their green pozole preps somewhere. They did use tomatillos and cubed pork in theirs. I used red chiles and maybe sliced ring sausage in mine. Both came out very good.
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Old 04-29-2014, 02:06 PM
 
Location: Philaburbia
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So ... if you use red chile and blue corn, do you get purple posole?
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Old 04-29-2014, 04:21 PM
 
Location: Islip,NY
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Thanks guys. I plan to make the red version in the next few weeks.
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