- Joined
- May 18, 1999
- Messages
- 15,395
Corn soup and hominy soup are two of the mainstays at most any ndn gathering along with frybread of course. I like 'em both but since I like hominy anyway I'm partial to the Posole' and my Barbie and I make the best Posole' going, IMO that is.
Corn soup is made from a dried and roasted corn and one of these days I'll maybe post it but for now the Posole' is getting first action.
When we make it we buy the huge commercial sized can of hominy because we're usually making it for Sweat night.
You can make Posole' out of beef or pork if you want but I prefer the chicken Posole' since chicken and hominy are both rich and very pleasant foods that just seem to blend well together. You can also use venison, buffalo, horse, dog, or pheasant or any other meat you like if you want.
We have to drain and wash the hominy because of my salt restrictions but you won't have too if you don't want too.
To make it simply brown the beef, pork, or chicken and then set aside. In the same pan you browned the meat in chop up a nice onion and brown it and throw a little fresh garlic in it as well if you like garlic, use oil sparingly! After putting the hominy and it's canning liquid or water as the case may be in a larger kettle add a bit of celery if you have it , this is the jazzed up Posole'.:thumbup:
After that put the meat in the kettle with the hominy and simply let it simmer until the meat is tender.
Hominy generally comes in fairly large cans, larger than the standard can anyway. Two of the good sized cans will make a nice little pot of Pozole' if you're not sure you'll like it.
We have had many, many, people come here that say they hated hominy but scarfed down Posole' like it was ambrosia from the Gods!
Oh yeah, it freezes well too so it can be kept. Barbie and I think it's always better the second night like any good soup.:thumbup:
Edit:
Oh yeah, it doesn't matter which hominy you use, white or yellow, but I prefer the yellow, has a little richer nuance IMO but most folk say they can't tell the difference.
Corn soup is made from a dried and roasted corn and one of these days I'll maybe post it but for now the Posole' is getting first action.
When we make it we buy the huge commercial sized can of hominy because we're usually making it for Sweat night.
You can make Posole' out of beef or pork if you want but I prefer the chicken Posole' since chicken and hominy are both rich and very pleasant foods that just seem to blend well together. You can also use venison, buffalo, horse, dog, or pheasant or any other meat you like if you want.
We have to drain and wash the hominy because of my salt restrictions but you won't have too if you don't want too.
To make it simply brown the beef, pork, or chicken and then set aside. In the same pan you browned the meat in chop up a nice onion and brown it and throw a little fresh garlic in it as well if you like garlic, use oil sparingly! After putting the hominy and it's canning liquid or water as the case may be in a larger kettle add a bit of celery if you have it , this is the jazzed up Posole'.:thumbup:
After that put the meat in the kettle with the hominy and simply let it simmer until the meat is tender.
Hominy generally comes in fairly large cans, larger than the standard can anyway. Two of the good sized cans will make a nice little pot of Pozole' if you're not sure you'll like it.
We have had many, many, people come here that say they hated hominy but scarfed down Posole' like it was ambrosia from the Gods!
Oh yeah, it freezes well too so it can be kept. Barbie and I think it's always better the second night like any good soup.:thumbup:
Edit:
Oh yeah, it doesn't matter which hominy you use, white or yellow, but I prefer the yellow, has a little richer nuance IMO but most folk say they can't tell the difference.
