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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Comment by Michael J aka Kirk C on March 28, 2009 at 3:22pm
Hello there -- first of all, canned or frozen hominy is not the same thing as posole. Posole is a type of dried corn that's "cured" in a special way...and the thing that gives posole its real flavor is is the mix of meat and spices with which it's cooked. Try this recipe from a legendary Santa Fe restaurant named La Tertulia (now closed, alas):

POSOLÉ ORTIZ (La Tertulia, Santa Fe)

2 cups dried posolé
2 quarts water, adding more as necessary to just cover
1 lb. pork shoulder or chops, cut into 1-1/2 inch chunks
1/8 tsp. oregano
salt to taste
1 tsp. whole black peppercorns, tied in a small cheesecloth pouch
1/3 cup chopped onion
4 – 6 dried red chili pods, stems removed, and crumbled

Mix all the ingredients in a large pot and bring to a boil. Simmer covered for about 3 hours or until kernels are soft. Add salt to taste. Remove the peppercorns before serving. Serve with warm flour tortillas.
Comment by Tami on March 28, 2009 at 3:26pm
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.
Comment by Dori on March 28, 2009 at 4:53pm
Thank you for the info and especially the recipe!!!
Comment by Dr Dan on March 29, 2009 at 12:02am
don't forget the white corn chicos
Comment by jeffh on March 29, 2009 at 1:18pm
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.
Comment by Dori on March 29, 2009 at 2:53pm
Ok Dr. Dan, I'll admit my ignorance as a newcomer to your great city.....what are chicos???
Comment by Dr Dan on March 29, 2009 at 3:11pm
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
Comment by KatPohl on March 29, 2009 at 6:52pm
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 water added so the polo will be plump and soft.
The way I was taught is take a bout a point or pound and a half chunk of pork meat with some fat ,not much just enough to flavor it , and put the meat whole into the pot , cook very slow . It is done when you go to stir it and the meat just falls apart in very small tender juicy pieces.
Comment by Dori on March 30, 2009 at 9:47am
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 never tasted posole until after we moved to ABQ, and like green chile, it is addictive. I could never find the ingredients in the midwest, except canned hominy (or canned green chiles) even at the Mexican grocery stores. Never frozen, never dried, only canned.
Comment by Richard on March 30, 2009 at 12:48pm
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.

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