Posole! Please share your experience

Wowza.

I know. And this wasn’t even a sit-down restaurant, just an order at the counter, $3.50 tacos place.

1 Like

On another forum I was just scolded for using tomatoes in pozole roja. Whatever, it was good.

3 Likes

Today I noticed the “sal” was located right next to the hominy I bought, so I bought some

Also, other intriguing stuff…





8 Likes

How I miss Northern California! Left in 1988 and still dream about the produce, food shopping, restaurants, and landscape!

4 Likes

Still confused, but feeling successful

I added the cal and cooked for 45 mins as described here

https://youtube.com/clip/Ugkx-CfnxHG6yZn01Pmd1kpimVZ5qckx1WRn?si=yhcAFpOO1RW9GOtY

My trials

And I ended up with this; I did not overcook (most of ) the kernels.


More youtube clips

Cooked to nixtamalized clip
https://youtube.com/clip/UgkxiAJTfPr7RgLwJ_NlfeNlIKNkgPoqMP1P?si=vrwPviWbtSQQRFaA

…and a clip in which corn is finished to “very tender” , pressure cooked in the InstantPot

https://youtube.com/clip/Ugkx2N3d9hcc3WThAQaSwkecoQGYDQ6J-FK8?si=KVy5JtnB6H0zCMe-

In this clip he compares uncooked and precooked in a Mexican Market

https://youtube.com/clip/Ugkxxg1lHVRov6uRtf13WR8eHQCMeTeVaFmV?si=dp4OQlUN9M5oXUnC

… which he cooks on the stove for three hours.

Today, I’m going with the InstantPot, but for 45 minutes.

Much better texture and flavor to the hominy!

11 Likes

Are you cooking it with tomato or anything acidic in the broth? I wonder if that slows down softening, as with beans? Glad the IP helped!

2 Likes

Wow huge Improvement!
I prefer my Pozole with no to a smidge of Tomato in the Chili Paste or Green!
The Bayless’s are a great resource, Their first Cookbook was so well done, well researched (20+years), adapted for availability of Ingredients and clearly explained Methods.
A Pozole from Christmas Past (you can tell from the lesser Camera Quality :laughing:)


8 Likes

Not that co es to mind; I used a turkey broth; president onions, carrot, celery.

I think the “cal” helped as much as the InstantPot, but it wasn’t a well designed experiment!

I have some “nixtamalized hominy” left, and might try to grind some with my KA attachment for dough. :roll_eyes:

2 Likes

I was wondering about that too. And salt.

@shrinkrap I would try a small amount cooked in plain water, no seasonings at all, for varying amounts of time (in the IP) and see at what point it “flowers”. That’s the control group.

1 Like

Great! Be sure to report back! :face_with_hand_over_mouth:

JK. I might, but my next experiment is with grinding this stuff.

I have a new respect for this book Gran Cocina Latina ( even though they didn’t include the name of my family tiny island in the Caribbean on the map on page 5). ! I will try more stuff there too.

Check out the index in this first chapter!

I have to try some of that as well I think this was a cookbook of the quarter at some point.

ETA ta-da!


I want to make arepas, although it looks like it uses “cracked white corn” without nixtimilization. :person_facepalming:t5:
With nixtimilization the masa apparently dries out faster.

ETA A previous episode!

5 Likes

I am so jealous of the KA attachment! Looks great!

And I have 4 colors of Masienda heirloom corn…got to start using!

2 Likes

Nice! The link reads " This kit includes everything you need to fall down the masa-making rabbit hole"

Meet you there!

1 Like

Last and best day of the posole project!

8 Likes

Tell us more!

3 Likes

I think it probably gets better over time, but also I figured out how I like it; more broth, with a bit of toothsome corn, turkey, and pork (belly, and chop). Proportionally more broth compared to stuff in the broth than I started with.

Toppings included cilantro, green onion, and perfectly ripe avocado. I also added more chili puree, half guajillo, half ancho.

Today I am trying sopes, I think with roasted peppers, beans and cheese. Too bad I can’t think of a way to enjoy them with oysters. :thinking:

5 Likes

Adventurous notion: We had oysters that were served with a sauce container of finely crushed ice blended with kimchi. The texture was very fine—not quite a Slurpee, but approaching it. The idea was to dollop a little of the mixture on your oyster, as if it were a mignonette. I found myself wondering about other flavors that might also take to the same treatment, like chili sauce or chimichurri.

3 Likes

Make Oyster Sopes!
They are definitely done in Nayarit Mexico.
Black Bean Purre, cooked Oysters, Lettuce, Salsa Picante(of your Choice)Queso Añejo.
Other Toppings could be Radish, Green Onion(or other), Pickled Chili or Veg, Avo…Etc.

6 Likes

Green sounds good. And nice looking feast!

1 Like

I bet fried oysters would be great with sopes!

From this in EYB. I don’t have the cookbook so can’t give details. Maybe it’s online somewhere?

Page 1 of 1 result x

Molluscs

from My Mexico: A Culinary Odyssey with More than 300 Recipes by Diana Kennedy

  • Categories: Appetizers / starters; Mexican
  • Ingredients: lime powder (hydrolysed); dried corn; bottled clam juice; bayo beans; oysters; carrots; potatoes; lettuce; white onions; queso añejo; Mexican oregano; tomatoes; jalapeño chiles; garlic

Also there are several for crab and shrimp sopes.

2 Likes