No reason at all, now that i've read a lot more on the web and figured out
how all these stages of the grain fit together. when the senora at our
lower east side mercado told me that la cal does not exist outside of
Mexico, i realized that what i thought was unhulled corn had to be in fact
already hulled nixtamal. Finding the cans of hominy also helped. For my
first pozole, i will use two 29 ounce cans. The second time around a few
months from now i'll try cooking my two bags of corn. Either way should
work fine. Thanks for your message and your lovely pages on Mexico & its
cuisine, almost makes me want to try living there, but i'm 72 & have already
spent 12 years living in European countries, so after registering with
Italian, Spanish, German, & English police & immigration bureaus, don't
think i want to try my luck with the Mexicans.

thanks again & best wishes,

alex

ps--in return for your pages, you can find the story of some of my foreign
adventures at various places on my web site at:

http://language.home.sprynet.com


"Rolly" > wrote in message
om...
> The article you quoted is talking about using calcium oxide (AKA quick
> line) which is not exactly the same thing as calcium hydroxide (AKA
> slaked lime or builders' lime). While either will do, the calcium
> hydroxide is, in my opinion, the better choice. You can also buy it
> at any building supple store where it may be called 'cal.' Of course
> the quantity is likely to be rather large for home cooking.
>
> My question is why are you going to all this trouble to make hominy
> when you can buy it in a can in any grocery store? Do you understand
> that what you are making is just plain ole hominy?
>
> For a look at pozole being made in a Mexican kitchen, go he
> http://rollybrook.com/pozole.htm