Will a grain mill work for grinding the masa.? Cover and let the pot set overnight. We will achieve the food sovereignty revolutions one tortilla at a time! Authentic Posole is made with the pig's head; the ears are the delicacy. I’ve used it with my glass gem to make a quick hominy. And it is really quite easy to make - my husband absolutely devoured it the first time I made it. This is the easiest recipe I've found for making Pozole. Yum! Posole may be served as a main dish with tortillas or crackers. This is a great side dish for the holidays. I stumbled on your site yesterday, gotta say I like what you do! Here's a recipe for a Mexican-style soup that uses lots of beans combined with fresh chicken. We grew some Oaxacan green dent corn a few years ago in our school garden and I nixtamalized it last night. You now need to rub off most or all of the remaining pericarp with your hands. We garnish it with cilantro and sliced radishes and serve with a side of Mexican rice and tortillas. Adjust chili peppers to taste. 1: Not to my knowledge. Nixtamal. If it’s a regular steel pot, keep it on the burner for some residual heat. Frying could be done at a lower temperature, reducing the amount of wood needed and increasing the comfort of the cook by many degrees of heat! And I’ve done it with ashes, it’s just that I’d rather do it with the slaked lime. No. No. To use the lye water to make hominy, put 2 gallons of lye water, 2 gallons of dry corn, and 2 additional gallons of plain potable water in a large non-reactive pot (that enamel canner works just fine!). I’ve made nixtamal before using cal and using wood ash, but never heard of anyone saving the water to use in their masa. My family, at least back to the 1890s, have used baking soda, works well and no danger of chemical burns if you get the wrong concentration. Where can I learn more about making this with wood ash? This recipe uses pork and hominy along with spices and herbs. Slaked slate is something I would need to buy in. This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. Your email address will not be published. When the skin would come off, the corn would be swelled to a certain extent to break those skins and then it was washed thoroughly, many, many times to remove all the lye. This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort! First, you need dried corn. Different cooks do it differently, and there are multiple ways to get to nixtamal. But I am not even making nixtamal every day, let alone on a commercial scale. This vegan stew is absolutely excellent. Save a big chunk of time simply by using rotisserie chickens from the supermarket and canned chicken broth as the chili base. I asked Miss Addie Wood about more exact measurements and she said she had made some hominy and canned it about a year ago. Weight per weight of corn would be the most useful measure. My own version of posole! Learn how your comment data is processed. Copying, use or distribution in any form is strictly prohibited without the express written permission of the copyright owner. Filed Under: Cooking Basics, Featured, How-To (DIY stuff), Mexican, Recipe, The Garden Tagged With: Cooking Basics, corn, Mexican recipes. Mexican corn from Masienda, a Los Angeles-based company that imports heirloom corn from Mexico; I get red bloody butcher corn from Breadtopia, and Oaxacan green corn from Heirlooms and More. It would be hominy then. Hope you and Holly are staying safe and healthy right now. I learned this on my own and my husband, who is Mexican, loves it. In my trials to find a great chicken tortilla soup recipe, I came up with this. Many Mexican markets have posole meat already chopped up for you. It takes that long for the calcium hydroxide to fully do its work. An authentic rural Mexican dish usually prepared with pork, posole is traditionally eaten at New Year's. Your kitchen never smelled so good! It will please the most avid Mexican food lover. Nixtamal or hominy are featured ingredients in a number of traditional dishes throughout the US and in Mesoamerica, primarily the American South, Mexico and Guatemala. Weirdly, red corn turns black. #1 Can you use baking soda? Easy to store and tasty snackin’! Goes well with turkey and dressing. This might take a day or two and the hominy was stirred occasionally during the time. ); that is the Rocky Mountain Seed Alliance. It seems to be flint, not dent. It’s not as good as dent corn, but it’ll work. From there on, the recipe is the same. Take a new look at a Southwestern favorite. You should see the corn immediately change color, usually there will be some sort of switch toward yellow. The most famous soup with nixtamalized corn is pozole, which is arguably the national dish of Mexico, and which has a wide variety of styles; here is my recipe for red pozole, pozole rojo. This is my version of the classic dish. It is awesome on a cold winter day and is great to take to pot luck dinners. I cannot get dried posole locally here in central Florida, but we do have lots of hispanic groceries that sell dried corn. For me it is simply about self-sustainability. Good for vegetarians too! While you don’t need to do this, it makes for better nixtamal if you do. Then, 1 percent of the corn’s weight in cal, which is calcium hydroxide, sold as pickling lime or slaked lime in some places and cal in Latin markets. Add red chili sauce and leave the seeds in the peppers for a hotter/spicier taste. Simmer until the corn kernel skins start to slip off. Sorry! Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. This might take a day or two and the hominy was stirred occasionally during the time. Do you think that would be okay to do when using ash? Excellent on cool or cold day. "i've never had hominy before, but I really enjoyed this dish! The spices are always according to how hot or spicy you like your food. You do not want a ton of water in the nixtamalization process, or else the cal with be too diluted to work. What follows is how to make nixtamal, or hominy, at home. This flavorful, Mexican-style dish can be used as a salsa or a salad. The hominy really adds a punch. After about 20 minutes of strong simmering time, fish out a kernel and bite it in half: It should be al dente, and you will want to see the center look white and starchy, but the outer layer start to get sort of gelatinous-looking. I am also growing field corn in my garden this year. Well, last night I went ahead and used your nixtamal recipe on my old corn and today I made corn nuts. This soup is quick to make, flavorful, and filling! Perhaps you can find a small farmer who needs to feed chickens or pigs? Is it possible to let the Nixtamal dry completely overnight.? Hi, how do you usually dispose of the waste water/alkaline solution? It just depends on how much you wish to make. I learned this method from a Seneca woman who teaches at the Faith Keeper's School. Garnish with crisp tortilla chips, shredded green cabbage, and a squeeze of lime. If not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! A variety of reasons, really. No pig head, as in Oaxaca, but pig’s feet will do just fine! Let your multi-functional pressure cooker do the work for you. Third, when you make your own masa dough by nixtamalization, it will stick to itself better than industrial masa harina, which is dehydated masa. Friends who say they don't like hominy eat it and ask for more. After 20 minutes, you are good for whole-kernel nixtamal, for pozole or whatever. It was very east to put together and had great flavor." To use the lye water to make hominy, put 2 gallons of lye water, 2 gallons of dry corn, and 2 additional gallons of plain potable water in a large non-reactive pot (that enamel canner works just fine!). Most people won't think twice about serving basic cornbread when is on the table. Stew made with hominy, garlic, peppers and pork meat. I love it best with cornbread or EVEN BETTER, fresh flour tortillas. But if you are making nixtamal for masa dough, you need, ideally, dent corn, which is starchier than other varieties.

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