I can, but I’m in no hurry and rather not mess up another pot. Is there another reason (other than time) to “go there”?
ETA Here’s one that “flowered” and one that didn’t!
And what Pati Jinich says
“When you buy…beheaded, or descabezado. That means that it has been already lightly cooked in order for the tough part that connects the kernels to the cobs -known as cap- to be removed.”
Thanks again everyone!
Nah. You should be good. Just make sure it doesn’t reduce too much and get too salty.
Just add water if it gets too salty; I have had that happen. The broth will be really flavorful as it reduces and added water won’t reduce flavor, just salt…at least in my experience.
Yes, I also suspect the hominy needs to be cooked longer. I’ve overcooked lots of things, but I’ve never overcooked hominy.
They are coming along nicely! Don’t worry about the cabezas; it’s all about time and patience at this point!
Five hours later, a total of twelve hours soaking and six hours cooking, I gave up on most of the hominy, and put the turkey back in the broth.
Today is son’s birthday and DIL is owning the kitchen!
There were about five exploded kernels of hominy I put back in, but most were still chalky white inside!
In any case, whatever you call it tasted nice, topped with the NYT slaw from earlier this weekend.
I’m disappointed because the hominy smelled so promising!
We usually want posole soon after we get the craving, and it’s actually not bad:
sorry, no expertise here - i’ve made both the red and green, but always used canned hominy. my sister has made ATK’s recipe a few times, but then we had a friend’s posole that she totally winged and it was much, much better. and she put tomatoes and carrots in hers!
i’ve not seen the dried maíz para pozole but i live next to enough mexi-markets to look for it next time.
re nixtamalizing corn, for me, the grinding would seem to be the hardest part…
Thank you!
The way I understand it, some dried corn needs to have calcium hydroxide added when cooking (called “cal” at the market), but I think products labeled “Mexican style pozole” should have already had that. I think after the cooking comes the grinding if you’re going for that, and in the early cooking of my “posole” that’s what it smelled like. I’d make it again, just for that smell.
I might leave the corn out when my house-helper comes, and see if she volunteers anything.
This video might be helpful?
In case it’s useful, here’s a photo of my dried posole:
And the cooking unfo from the back of the package, which calls for 3 hours of boiling despite the corn already having been cooked with lime to remove the outer “shell” of the kernel (i.e. nixtamalized).
ETA: after comparing your kernels to mine, I suspect yours was not nixtamalized - yours are much shinier than mine and don’t have the darker color at the tip.
Oh well; husband enjoyed it served with rice.
Maybe I will try again, with the cal and the InstantPot!
Watch this space!
Maybe. 
I wonder if TJ’s fire-roasted tomatoes with diced chili would make a good base, substituting for the red enchilada sauce in the Bayless recipe. I’ll look for canned hominy at a local Mexican bodega and give it a try.
A local taqueria, La Mission on University in Berkeley, makes a great posole.
I don’t think there is tomato in enchilada sauce, but it might taste good! Let us know!
Online recipes vary–some do, some use just a little tomato paste. But while Googling, I came across this Serious Eats recipe for the sauce that does call for fire-roasted tomatoes.
The posole at La Mission does have tomato.
Good to know! It sure sounds easier!
I love the way discussions here inspire us to cook. At the market today, I got pork chunks, canned hominy, and onion. I already have garlic and the TJ’s fire-roasted tomatoes. Posole for dinner!
And it worked out very well. Unorganized and imprecise recipe after the photo.
What I used and did.
-2/3 lb pork slabs of some kind, labelled “pork stir fry”, very inexpensive. Sliced (next time I’ll go with the grain), browned, and removed from the pot.
-1 fairly large shallot, sliced, sauteed in the pot with some EVOO until translucent.
-A splash of water to deglaze the pan. Deglaze it!
-1 can TJ’s fire roasted tomatoes with diced chilis. As with other TJ’s canned tomato, this was a little tart, which I don’t like. I added a couple of pinches of baking soda.
-2 TJ’s cans of stock (I just used water and Penzey’s chicken soup base).
-2 TBSP tomato paste.
-Granulated garlic, oregano, thyme, red pepper flakes, black pepper, a splash, a half teaspoon or so of fish sauce. A little salt.
-Add the pork back to the soup. Simmer on very low for an hour, checking the liquid level now and then. Add water if needed.
-1lb can of hominy. Add as much as looks right to the soup (I didn’t use the whole thing). —Simmer on very low for another 30 minutes.
I forgot to get radishes, and a cabbage is too big for my life. This should be enough for two people, with leftovers.
That looks great!
I thought it was pretty good. I had lunch at a Mexican place, and I thought about asking them for a taste of their great pozole ($18.50 a bowl now). But I didn’t.
