Can somebody please tell me what I'm doing wrong? I'm trying to learn
how to cook Pozole/Dry Hominy. I soaked a cup of store-bought dry hominy
in a pan full of water for 24 hours. Drained and rinsed it several
times. Then simmered in a pot full of water for 4 hours. The original
cup of dry hominy swelled to over 5 cups of cooked hominy. It tasted
pretty good.

Now, the problem. The recipes I've found on the 'net casually say
"remove the shells". I found they were still firmly attached to the
kernels and couldn't be removed. The hominy was starting to fall apart,
so it was probably overcooked. To my way of thinking, that should have
just made the shells easier to remove, but I dunno.

How do you cook them just right so that you can remove the shells/hulls?

On Tue, 15 Sep 2009 00:30:11 -0700, whirled peas wrote:

> Can somebody please tell me what I'm doing wrong?

You're trying to cook posole. That's what's wrong.

http://i30.tinypic.com/zxk7kp.jpg

Gawd awful stuff. Ought to be shot.

-sw

"whirled peas" ha scritto nel messaggio

> Can somebody please tell me what I'm doing wrong? I'm trying to learn >
> how to cook Pozole/Dry Hominy. I soaked a cup of store-bought dry hominy
> in a pan full of water for 24 hours. Drained and rinsed it several >
> times. Then simmered in a pot full of water for 4 hours. The original >
> cup of dry hominy swelled to over 5 cups of cooked hominy. It tasted >
> pretty good.
>
> Now, the problem. The recipes I've found on the 'net casually say >
> "remove the shells". I found they were still firmly attached to the >
> kernels and couldn't be removed. The hominy was starting to fall apart, so
> it was probably overcooked. To my way of thinking, that should have ust
> made the shells easier to remove, but I dunno.

I don't recall ever seeing that instruction, but I wouldn't anyway. There
is nothing on my cooked hominy that I don't want to eat. I sure don't want
to overcook it so that it doesn't have that nice tooth. I don't think I
have ever cooked it as long as you did. I eat it with things, usually,
rather than in things, but I don't think it would make a difference to me.

"Sqwertz" ha scritto nel messaggio
whirled peas wrote:
>
>> Can somebody please tell me what I'm doing wrong?
>
> You're trying to cook posole. That's what's wrong.
>
> http://i30.tinypic.com/zxk7kp.jpg
>
> Gawd awful stuff. Ought to be shot.
>
> -sw

Au contraire. I love it so much I want to take it out back of middle school
and get it pregnant.

On Tue, 15 Sep 2009 14:50:16 +0200, Giusi wrote:

> "Sqwertz" ha scritto nel messaggio
> whirled peas wrote:
>>
>>> Can somebody please tell me what I'm doing wrong?
>>
>> You're trying to cook posole. That's what's wrong.
>>
>> http://i30.tinypic.com/zxk7kp.jpg
>>
>> Gawd awful stuff. Ought to be shot.
>
> Au contraire. I love it so much I want to take it out back of middle school
> and get it pregnant.

That's pretty kinky, Goosie. I like that.

-sw

"Sqwertz" ha scritto nel messaggio
Giusi wrote:
>>> You're trying to cook posole. That's what's wrong.
>>> Gawd awful stuff. Ought to be shot.
>>
>> Au contraire. I love it so much I want to take it out back of middle
>> school
>> and get it pregnant.
>
> That's pretty kinky, Goosie. I like that.
>
> -sw

"whirled peas" > wrote in message
...
> Can somebody please tell me what I'm doing wrong? I'm trying to learn how
> to cook Pozole/Dry Hominy. I soaked a cup of store-bought dry hominy in a
> pan full of water for 24 hours. Drained and rinsed it several times. Then
> simmered in a pot full of water for 4 hours. The original cup of dry
> hominy swelled to over 5 cups of cooked hominy. It tasted pretty good.
>
> Now, the problem. The recipes I've found on the 'net casually say "remove
> the shells". I found they were still firmly attached to the kernels and
> couldn't be removed. The hominy was starting to fall apart, so it was
> probably overcooked. To my way of thinking, that should have just made the
> shells easier to remove, but I dunno.
>
> How do you cook them just right so that you can remove the shells/hulls?



Hominy is dried corn treated with lye. Why you'd want to remove the
husk/hull is beyond me. There's a problem with the directions.

Jill

On Tue, 15 Sep 2009 07:11:50 -0500, Sqwertz wrote:

> On Tue, 15 Sep 2009 00:30:11 -0700, whirled peas wrote:
>
>> Can somebody please tell me what I'm doing wrong?
>
> You're trying to cook posole. That's what's wrong.
>
> http://i30.tinypic.com/zxk7kp.jpg
>
> Gawd awful stuff. Ought to be shot.
>
> -sw

actually, it looks like it *could* be shot, like a rock salt load from a
shotgun.

your pal,
blake

jmcquown wrote:
>
> "whirled peas" > wrote in message
> >
> > Now, the problem. The recipes I've found on the 'net casually say "remove
> > the shells". I found they were still firmly attached to the kernels and
> > couldn't be removed. The hominy was starting to fall apart, so it was
> > probably overcooked. To my way of thinking, that should have just made the
> > shells easier to remove, but I dunno.
> >
> > How do you cook them just right so that you can remove the shells/hulls?
>
> Hominy is dried corn treated with lye. Why you'd want to remove the
> husk/hull is beyond me. There's a problem with the directions.

The lye removes the hull. There isn't any hull left
to remove.

blake wrote on Tue, 15 Sep 2009 11:37:44 -0400:

>> On Tue, 15 Sep 2009 00:30:11 -0700, whirled peas wrote:
>>
>>> Can somebody please tell me what I'm doing wrong?
>>
>> You're trying to cook posole. That's what's wrong.
>>
>> http://i30.tinypic.com/zxk7kp.jpg
>>
>> Gawd awful stuff. Ought to be shot.
>>
>> -sw

> actually, it looks like it *could* be shot, like a rock salt
> load from a shotgun.

I rather like posole but I've never used any other form of hominy than
canned.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Mark Thorson" > wrote in message
...
> jmcquown wrote:
>>
>> "whirled peas" > wrote in message
>> >
>> > Now, the problem. The recipes I've found on the 'net casually say
>> > "remove
>> > the shells". I found they were still firmly attached to the kernels and
>> > couldn't be removed. The hominy was starting to fall apart, so it was
>> > probably overcooked. To my way of thinking, that should have just made
>> > the
>> > shells easier to remove, but I dunno.
>> >
>> > How do you cook them just right so that you can remove the
>> > shells/hulls?
>>
>> Hominy is dried corn treated with lye. Why you'd want to remove the
>> husk/hull is beyond me. There's a problem with the directions.
>
> The lye removes the hull. There isn't any hull left
> to remove.



You're exactly right. I amend my statement to ask "What hull?"

Jill <--who has canned hominy in her pantry

On Tue, 15 Sep 2009 15:24:51 +0200, Giusi wrote:

> "Sqwertz" ha scritto nel messaggio
> Giusi wrote:
>>>> You're trying to cook posole. That's what's wrong.
>>>> Gawd awful stuff. Ought to be shot.
>>>
>>> Au contraire. I love it so much I want to take it out back of middle
>>> school
>>> and get it pregnant.
>>
>> That's pretty kinky, Goosie. I like that.

Speechless, I know. I have that effect on people.

-sw

whirled peas wrote:
>
> Can somebody please tell me what I'm doing wrong? I'm trying to learn
> how to cook Pozole/Dry Hominy. I soaked a cup of store-bought dry hominy
> in a pan full of water for 24 hours. Drained and rinsed it several
> times. Then simmered in a pot full of water for 4 hours. The original
> cup of dry hominy swelled to over 5 cups of cooked hominy. It tasted
> pretty good.
>
> Now, the problem. The recipes I've found on the 'net casually say
> "remove the shells". I found they were still firmly attached to the
> kernels and couldn't be removed. The hominy was starting to fall apart,
> so it was probably overcooked. To my way of thinking, that should have
> just made the shells easier to remove, but I dunno.
>
> How do you cook them just right so that you can remove the shells/hulls?

Usually they hulls/shells fall off during the preparation of the
original nixtamal. When the corn has been soaked in the lime (CaOH)
solution, the hulls can be rubbed off. Not one of the traditional
posole recipes in my possession specify removing hulls after that point.

The prepared nixtamal you are using probably doesn't contain any hulls
anyway. So no worries. The posole should be cooked until it 'explodes';
it won't be done until that point.