[CH] RE:posole

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> >> Posole is hominy -- large kernels of corn, dried and processed
> >> with lime to soften the outer hull.  This recipe uses dried posole
> >> corn, but you can buy canned, pre-cooked hominy as a substitue.
> >
> >I think posole (or pozole) usually refers to the stew often (but 
> >not always) made with hominy, pork and green chiles...at least 
> >here on the left coast.  I've never come across the dried form of 
> >partially cooked hominy, but many of the supermarkets 'round here 
> >(San Diego County) carry nixtamal, the slaked lime processed field 
> >corn that can be used as is for making masa for tortillas and tamales 
> >or further cooked to make hominy for making pozole and menudo.  For 
> >anyone who might be interested, a recipe/method for making nixtamal 
> >can be found within my webpages.
> 
> In my experience in New Mexico, "posole" (pozole in Mexico) refers to the
> treated corn (nixtamal, hominy) as well as the stew and drier side-dish.
> You can buy bags of dry or frozen (moist) posole to make a pot of posole.
> Anyone from New Hampshire confused yet?
> 
> David

I use Rich McCormack's recipe for making pozole from dent corn that I
get at the feed store. (They ought to just go ahead and put it in the
hunting store.) Slaked lime came be bought at the hardware (builder's
lime) or at the pharmacy (calcium hydroxide). Canned posole isn't close
to the fresh flavor and there is no good substitute for fresh masa for
tortillas. This can be done in New Hampster without a great deal of
confusion.
-- 
Kit Anderson

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