Hominy
 

Man. I love the stuff!

Total game changer when I found the dried stuff. Learned a new word in the process. Nixtamilized.

Making a pot of Hatch green chili chicken soup tomorrow. Soaking them overnight

Any fans? Seriously. Try the dried stuff.



http://forums.pelicanparts.com/uploa...1537238073.jpg
http://forums.pelicanparts.com/uploa...1537238073.jpg

Are you sure it’s not just the girl on the packaging you like...

I actually got into hominy by way of grits back in the day (military). It's good stuff. Should cook with it more often.

It says posole on the package. Hominy is an ingredient in posole soup. So, is posole the Spanish word for hominy?

It's fun to say it!

HominyhominyhominyGRITS!!!

^^
Must be happy hour on the west coast. :D

It's always happy hour on the west coast!

Grits.

Haha, I thought that too. I'd buy it for sure, not that I know what it is.

"Nixtamilized" I remember you mentioning that some time ago. I intended to investigate it but never did. I need to make an effort. I'm thinking it might go well in my pozole.

Howmany hominy bags did you get ?

Menudo...beef Tripe

POSOLE is Menudo made with pork instead.

Those are Grandma's teeth.

I've only used the kind in a can to knock down over spiced chili.

the store is in the next county (NAPA). i grab about 5 bags when i am there. plus bags of dried beans.

I make a similar chili using this recipe and substituting hominy for the Northern beans.....

https://steelehousekitchen.com/well-butter-my-butt-and-call-me-a-biscuit-its-fall-hatch-chilie-stew

thanks.!! i brought back 50lbs of Hatch chili.. it's GO-TIME!!

stopped in Hatch on the way back from ABQ

Pozole (also spelled posole) is a Mexican Spanish word (derived from a náhuatl word, I'm pretty sure - it sounds náhua) for a couple varieties of stew made with that corn you have, which I believe is called cacahuazintle. Generally speaking, posole is either red or white, and has regional variations. It is fundamentally indigenous food, with some European influence.

I make Menudo with a Red Chili sauce starting with 2 types of dried chili's.

The trick for Menudo is soaking the Tripe in some vinegar water for an hour..it takes the Tripey taste away.