Dori
  • Albuquerque, NM
  • United States
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Latest Activity

Dori commented on M&M's blog post Frozen treats to beat the heat!
"Well Robert M, I know there are a lot of Ted Drewe's fans, but his custard doesn't compare to Wisconsin frozen custard. It's lacking in egg flavor. Been eating frozen custard for nearly 70 years, and the real "old fashioned"…"
Jul 20, 2009
Dori commented on M&M's blog post Frozen treats to beat the heat!
"I think I've just died and gone to heaven. Frozen custard is my very favorite form of (dare I say it? ) ice cream and always has been. I'm so glad to know it's here in ABQ!!! (Hope it's better than what is available in STL).…"
Jul 19, 2009
Dori commented on Edith Grove's blog post Oasis in the San Pedro Wilderness
"Grew up on a farm in the midwest, and cows can look awfully intimidating, but really they are just curious and unless they are a "whole" bull, won't hurt you. Little farm kids are safe driving them to pasture. However, I wouldn't…"
Jun 11, 2009
Richard commented on Dori's blog post Hominy (Posole)
"Try it with mutton or lamb and don't add anything but salt for seasoning. This is a very traditional way of preparing it in a pueblo way. Serve it with frybread for dipping."
Mar 30, 2009
Dori commented on Dori's blog post Hominy (Posole)
"I really like all the comments here :-) THANK YOU!!! When I made posole, I followed (pretty much) the instructions on the Albuquerque Tortilla Co bag of frozen hominy using 1 1/2 # of pork loin cut into 1/2 inch pieces and it came out fabulous!!! I…"
Mar 30, 2009
KatPohl commented on Dori's blog post Hominy (Posole)
"Posole is one of the easiest dishes to make . Take a bag of the frozen posole some red chili powder , a little garlic , salt, a very little oregano if you like, pork meat and add water. combine it all in a slow cooker and forget it .except keep…"
Mar 29, 2009
Dr Dan commented on Dori's blog post Hominy (Posole)
"Chicos are dried white corn added to posole, beans, well everything, being a traditional NM male I don't know how to cook them, just like eating them try the link below http://www.localharvest.org/ark-product.jsp?id=46"
Mar 29, 2009
Dori commented on Dori's blog post Hominy (Posole)
"Ok Dr. Dan, I'll admit my ignorance as a newcomer to your great city.....what are chicos???"
Mar 29, 2009
jeffh commented on Dori's blog post Hominy (Posole)
"I know people who swear by using the dry--but it takes a lot longer. I've found canned works OK, but be sure to rinse it well before adding. It's certainly much easier and takes less time to cook than frozen or dry."
Mar 29, 2009
Dr Dan commented on Dori's blog post Hominy (Posole)
"don't forget the white corn chicos"
Mar 29, 2009
Dori commented on Dori's blog post Hominy (Posole)
"Thank you for the info and especially the recipe!!!"
Mar 28, 2009
Tami commented on Dori's blog post Hominy (Posole)
"Here is a nice little resource:click here For the most part I would agree that these recipes are traditional. The posole recipe uses dried but I believe frozen would be acceptable. As with most food, canned is usually not the best."
Mar 28, 2009

Profile Information

Where I Live:
Albuquerque
About Me:
Artist, retired from corporate life
Favorite Thing(s) About Albuquerque:
weather, people, art scene
What I'm Reading:
mysteries

Dori's Blog

Hominy (Posole)

Posted on March 28, 2009 at 9:22am 10 Comments

Being relatively new to ABQ, can someone tell me the pros and cons of frozen vs canned hominy for making posole? I've used the frozen, and remember the "aroma" of canned from many many many years ago when it completely turned me off. Would it be more acceptable to use in posole, or just easier?

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