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Thread: Hominy.

  1. #11
    Senior Member wenus2's Avatar
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    I do the posole recipe from the folks great folks at Rancho Gordo, delish!
    They offer suerior products as well, if one were so inclined. (the red popcorn is fantastic)
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  2. #12

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    I love you guys! Barely anyone i know has even heard of hominy. I usually get a weird look when i talk about it. I think hominy is amazing, They do look like teeth lmao! Thanks for the idea guys

  3. #13
    Quote Originally Posted by sachem allison View Post
    I make a mean posole'. I see if I can dig up the recipe.

    Every find that Posole recipe? Starting to get cold around here and a nice warm posole would do the trick

  4. #14
    Put hominy in a blender/food processor (drain and rinse first) with some Olive oil, chipolte adobe sacuce, and fresh cilantro.

    Makes a great addition or thickener to chili or various Mexican meals... mmmm.

    A wonderful earthy corn flavor.

  5. #15
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    sachem allison's Avatar
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    Quote Originally Posted by crizq0 View Post
    Every find that Posole recipe? Starting to get cold around here and a nice warm posole would do the trick
    sorry, been dealing with lots of crap lately let me see if I can find it and I will post it on Tuesday.

  6. #16
    Senior Member 9mmbhp's Avatar
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    Here's a San Francisco Chronicle article on Posole, includes Rancho Gordo recipes for posole verde (green) and posole rojo (red):

    http://www.sfgate.com/cgi-bin/articl...I21.DTL&ao=all

    The following recipes came from the Denver Post:

    Tried and True Posole

    For the Pork:

    3 lbs pork shoulder
    6 cups lightly salted water
    1 medium onion, stuck with 2 cloves
    8 cloves garlic, peeled
    2 tsp peppercorns
    2 tsp cumin seed
    2 tsp oregano

    Place meat in saucepan, barely cover with water, add
    remaining ingredients. Bring to a boil over medium
    heat. Skim foam that rises, and cover pan. Reduce
    heat to simmer. Simmer gently for 1 hour, do not
    allow the water to boil. Turn off heat and let pork
    cool in the broth.

    Cut meat into 1 inch cubes.

    -------------

    Posole:

    2 onions, chopped
    8 cloves garlic, chopped
    1/4 cup lard
    2 tsp black pepper
    2 tsp ground cumin
    2 tsp cloves
    2 tsp cayenne
    2 tsp powdered chipotle chile
    6 cups prepared posole or canned hominy, drained and rinsed
    6 cups pork broth, degreased and strained
    2 cups chopped poblano chilies
    salt, if needed

    SautÚ onion and garlic in the lard until they wilt and
    start to brown. Add spices, stir for a minute, then
    stir in the pork, precooked posole or hominy, broth,
    and green chilies . Cook at a simmer, covered,
    for an hour.

    Garnishes: (any/all/optional)

    homemade salsa, red or green
    finely shredded cabbage
    thinly sliced radishes
    chunks of ripe avocado
    chopped tomato (in season)
    lime wedges
    shredded Monterey Jack

    Serve with warm tortillas.


    Red Chile Sauce

    10 whole dried cascabel and ancho chilies
    1 tablespoon olive oil
    1 cup (5 oz/155 g) finely chopped onions
    2 cloves garlic, minced
    about 2 cups (16 fl oz/500 ml) chicken stock
    2 tablespoons lard or vegetable oil
    salt to taste

    Preheat an oven to 300║ F.

    Place the chilies in a heavy skillet and
    roast them dry in the hot oven for 3--4
    minutes, being careful not to let them
    burn.

    Fill a pot just large enough to hold the
    chilies with water; bring the water to a
    boil and remove the pot from the heat.

    Add the roasted chilies to the hot water and,
    using a weight such as a pot lid, keep them
    submerged until they are soft, about 20 or
    30 minutes.

    Remove the chilies from the water, stem, seed
    and tear them into strips.

    Heat the olive oil in a medium skillet over
    low heat; add the onion and sautÚ until
    browned, about 5 minutes.

    Put the chili strips, sautÚed onion, garlic
    and 1 cup of the chicken stock into a food
    processor or a blender and puree until
    smooth; strain.

    Heat the lard or vegetable oil in a heavy
    skillet over medium heat. Add the chili
    mixture to the hot oil and cook, stirring,
    for about 5 minutes. Add the chicken until
    the sauce is the desired consistency. Add
    salt to taste. Cover and refrigerate until
    ready to use. Keep 2--3 days, refrigerated.

    Makes about 2 cups (16 fl oz/500 ml)

  7. #17
    Senior Member
    bprescot's Avatar
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    Oh man! Hominy is amazing! Still can't seem to get into the grits thing since moving south (can't shake the feeling that most Shrimp and Grits would be improved by the simple substitution of a smooth, creamy polenta), but whole dried hominy is amazing. Our "Posole" isn't actually posole, but we make it regularly and it is simple, tasty, healthy and just all around bangin'.

    Would LOVE to get ahold of your real Posole Recipe sachem.

    -Ben

    EDIT: Woops! Just saw your post, sachem. I shall wait with bated breath, and in the interim look through those two other ones that just got posted! Thanks 9mm!

  8. #18
    Senior Member TamanegiKin's Avatar
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    Ah man, I love posole! We ran it as a special but it didn't stick, so I took care of all the prep by consuming it over the course of two days

  9. #19
    Posole is one of my favorite.

  10. #20
    Senior Member K-Fed's Avatar
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    Quote Originally Posted by 99Limited View Post
    Hominy is a breakfast staple at our house. Fried hominy with sausage and scrambled eggs.
    +1

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