Dried PosoleReply to Topic
Displaying all 18 posts.

Patricia Weber
Anyone know where I can get some dried posole? A friend shipped me some, but it molded before I could make more than one small batch of green posole (I'm cooking only for myself). I'm BUMMED. I don't want to impose on the friend any more and I need to get some more, which I will promptly put in the freezer.

Before anyone says, "What were you thinking?" -- I used to cook posole for parties and similar crowds and would always use the whole package. I'm no longer in NM and folks around here have no clue what posole OR green chile IS. (Green chile, alas, is chopped fresh jalapeno :igh:
about 8 months ago · Report

Betty Martinez
Green chili and jalapeños are both chili but not the same. Do you have a hispanic food grocery store in your area? Im in AZ and most Grocery stores carry posole in the refrigerated section.
about 8 months ago · Report

Patricia Weber
Yes, agreed: green chile and jalapenos are both chile, but jalapenos are the ONLY green chile anyone knows about where I live.

No, there is no hispanic food grocery store in the area. The only one has burned down months ago with no apparent activity toward resurrecting it.

I'm in Oklahoma. They know about hominy, but not about posole. I think I'll impose on the friend again...
about 8 months ago · Report

Chile Monster
HI Patricia~ Check out http://www.mexgrocer.com/

They definitely have it!
about 8 months ago · Report

Patricia Weber
Thank you!!!
about 8 months ago · Report

Janet Hall
How do you prepare it? I've had posole when I was in NM but don't have a recipe.
about 7 months ago · Report

Patricia Weber
I don't use a recipe; I just throw things in a slow cooker and go for it. However, if you Google "New Mexico Pozole" you should come up with some great recipes. Choose an easy one .. there are some that are a little finicky for me. I don't like futzing with my food. Just fix it and go. LOL
about 7 months ago · Report

Patricia Weber
Different folks prepare it differently. Most use pork. I've used chicken or gone completely vegetarian.

You need red chile, onions, meat of choice or none, garlic or garlic powder, cumin if you like cumin, and posole. I've never had a "recipe."

It's like making a stew. Throw stuff in there, put it in a slow cooker and cook until the posole has "popped" then cook for another couple of hours. After the posole has "popped" (you'll know what I mean when it happens), you should taste for seasoning adjustment - add more chile if it's not hot enough, more garlic, if needed, etc. Warning about posole, however - what you may think is enough, is probably too much. A whole one-pound package of posole will easily make a dutch oven full and more. It swells A LOT.

If you're more comfortable with an actual recipe, Google "New Mexico Pozole" and you'll find tons of recipes. Just know that you can adjust them to your own liking. Some recipes are too fussy to me. I cook by the seat of my pants - throw this in there, try a little of that, etc.
about 7 months ago · Report

Patricia Weber
Oh, this is weird. I thought I lost that long post, so shortened up and tried again. and now it shows up after the repost. Go figure. FB is having issues with dementia I think.
about 7 months ago · Report

Janet Hall
Thank you! By the way, you can get dried posole on The Shed's website: sfshed.com

about 7 months ago · Report

Patricia Weber
Oh, bless you! I'm starting to crave it again.
about 7 months ago · Report

Patricia Weber
I'm not finding it. Could you post a link?
about 7 months ago · Report

Patricia Weber
Oops! There it is! Got it! Thanks
about 7 months ago · Report

Tj Ferreira
Janet, the nicest way is to just cook it slowly, like rice, just for a much longer time to ensure it's nice and soft. You then make oxtail in a cast iron qualdron (potjie), mflavor that with veggies and curry and stack it on top of your pozole. That is the South Africa way and is so popular, it has become a craze
about 2 months ago · Report

Patricia Weber
Oh, that sounds fabulous! I was not aware that South Africa used pozole as well. Always willing to try new stuff!
about 2 months ago · Report

Tj Ferreira
We call it "stampmielies" in Afrikaans end it's a favorite of our people. No "potjie" that is cooking on a fire in a heavy cast iron qualdron would be complete without Pozole or, and our "stywe of krummelpap", porridge made from corn meal. There is normally the two methods, one just normal smooth thichk or the favorite way, steamed to allow it to form a rough loose, more dry substance. You would cover it with the sause (gravy) from your potjie and enjoy a wonderful experience of cullinary bliss
about 2 months ago · Report

Patricia Weber
Tj - is there a site you could recommend where I could find more information on South African cooking? I'm intrigued so far and wonder if I could adapt some of the cooking for my family. I only have modern utensils, but I'd be willing to try anyway.
about 2 months ago · Report

Ann Stockly-Armijo
For a real shortcut to a good posole, you can always use the canned hominy. Van Camps sells a large size can. Just rinse off the liquid it's in. It does still need at least an hour cooking but not as long as meat does, so I would start the meat (if you're using the traditional cubed pork) about an hour before, then throw in the hominy (because that is what posole is) and then cook for another hour with whatever spices, etc. you like. It really is just as good as starting with either the fresh or frozen hominy.