Image from Bon Appetit.

Posole (or pozole) is a traditional American Southwest and Mexican stew made with whole kernel hominy. After soaking dried maize kernels in an alkaline solution overnight, the kernels are rinsed and rubbed until the pericarp (hull) is removed. In order to simply rub away the hulls, you have to soak the kernels in a pretty strong alkaline solution–if it’s not strong enough, the hulls will not rub off, but if it’s too strong, you’ll lose the germ in the process as well–that’s where a great deal of the nutrition lies. This recipe, from Bon Appetit, calls for a can of white hominy. Juanita’s Mexican-style Hominy works well, and as always, you can also make your own! Continue reading →