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Posole is one of those recipes (like Texas chili or green chile stew) that I have made for years, and I'm always tinkering with it.
I have used everything from completely dried posole to frozen, semi-fresh..and *gasp!* canned hominy. Ditto changing the seasoning...and using everything from fresh red chile pods out of the garden, dried pods, powder, frozen red chile puree...et al.
It is easy to find frozen posole here, so I have used that for the last 2-3 massive potfulls. I had a package of ABQ Tortilla Company's frozen posole in the freezer, so I made it this morning according to the directions. It gave an 8-qt stockpot a run for its money, and made enough for Coxey's army.
I am finding that I prefer my original recipe with canned hominy and pure fresh red chile powder! It's not even the convenience....I like the canned hominy and more clear broth better than I do the starchiness of the frozen posole (and yes, it cooked correctly, popped and all that).
And I'm usually more for the from-scratch stuff, but not in this case!
So how do you like yours? I'm going back to my original recipe, though this is very, very good!
Last edited by Cathy4017; 11-11-2009 at 06:18 PM..
IIRC - Canned vegetables are picked later and riper than "fresh" vegetables that are shipped cross country. That may be why the frozen tastes better. Do you have a recipe you would share?
I've long been confused by the use of the term "pozole" on packages of what otherwise would be called "hominy." As quoted from a Wikipedia article, below, "pozole" refers to the soup or stew made from the "nixtamalized corn" used as the main ingredient:
The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. These conditions convert corn's bound niacin to free niacin, making it available for absorption into the body. Alkalinity also reduces the amount of the protein zein available to the body, which, though this reduces the overall amount of protein, improves the balance among essential amino acids.
Secondary benefits can arise from the grain's absorption of minerals from the alkali used or from the vessels used in preparation. These effects can increase calcium (by 750%, with 85% available for absorption), iron, copper and zinc.
Lastly, nixtamalization significantly reduces (by 90-94%) mycotoxins produced by Fusarium verticillioides and Fusarium proliferatum, molds that commonly infect maize and the toxins of which are putative carcinogens.
Never had it, never made it. Will have to try it one day soon.
I really need to take one of you grocery shopping with me. I see so many different things that I've never seen before. No idea what they are or how to prepare them.
Never had it, never made it. Will have to try it one day soon.
I really need to take one of you grocery shopping with me. I see so many different things that I've never seen before. No idea what they are or how to prepare them.
There is an easy, standard recipe on the package of frozen posole (Albuquerque Tortilla Company)...you'll need pork (or beef), red chile puree (I used Bueno Foods, 2 14-oz containers), garlic, onions...and Mexican oregano.
You can use Greek/Mediterranean oregano instead of Mexican, but it will change the flavor quite a bit. It's easy to find the Mexican, though.
I make mine with frozen posole,red chile, large chunks of pork,oregano,garlic,salt and pepper and a squeeze of lime, and eat with a tortilla or sopapilla.
I make mine with frozen posole,red chile, large chunks of pork,oregano,garlic,salt and pepper and a squeeze of lime, and eat with a tortilla or sopapilla.
My mom always throws in a pig's trotter while cooking for added flavor. Yum!
Thanks for the link to the recipe thread. We need to make that current.
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I saw some dried blue corn posole at Smith's last night.
