15 Minute Posole Recipe Just 5 Ingredients (2024)

FAQs

How long does it take to cook hominy? ›

Bring the mixture to a simmer over medium heat; reduce the heat to low and cover the stockpot with a lid. Let the hominy gently simmer, keeping an eye on it to make sure the water level doesn't dip too low, until the kernels are tender and chewy, about 2 hours.

If you are using canned hominy, make sure to drain it before adding it to the stew. To cook dried hominy, place 1 cup in a large pot and cover it with cold water. Bring to a boil and add plenty of salt to season it. Reduce heat to maintain a steady simmer, and cook until just tender, about 2 hours.

It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.

To make hominy, field corn (maize) grain is dried, and then it is treated by soaking and cooking the mature (hard) grain in a dilute solution of lye (potassium hydroxide) (which can be produced from water and wood ash) or of slaked lime (calcium hydroxide from limestone).

You can substitute hominy with chickpeas, sweet corn, barley, brown rice & wild rice, polenta and regular grits, buckwheat grits, samp (South African corn), or adzuki beans. Choose the alternative that best suits your recipe and personal taste preferences.

Utilizing the appropriate cooking method for the type of hominy you have is key. Another common issue is not thoroughly rinsing canned hominy before use. Rinsing helps to remove any residual sodium or canning liquids, which can affect the final flavor of your dish.

The hominy will provide a wonderful texture to your soup. It is almost like putting pasta in your soup, but it won't disintegrate if you overcook it. It's just really good.

Canned hominy is fully cooked, so it is safe to eat without further cooking. Use hominy like you would use canned beans in a soup, stew, or casserole. Unlike many beans, hominy won't absorb the flavor of whatever you're cooking with and will keep its own delicious flavor.

If you feel like your finished pozole rojo is missing something, it is likely salt and heat. Once you season to taste with salt and either reserved chili seeds or cayenne pepper, then all the flavors will come alive.

If you don't add enough bouillon, the pozole will taste watery. If you add too much bouillon it will be really salty (but you can fix that by adding more water). Start with a few generous shakes of bouillon and when the pozole is almost finished taste it and see if it needs more.

Why is my pozole bland? ›

Taste and adjust liquid and seasonings. Posole is very bland and requires a fair amount of salt to bring out its flavor. This will be even more flavorful the next day.

High sodium intakes have been linked to an increased risk of high blood pressure in some people. In turn, this can increase the risk of stroke ( 14 , 15 ). Pozole can also turn into a high fat and high calorie meal, depending on your choice of meat and toppings.

There are three main types of pozole, each named for the color of the soup: verde, rojo and blanco.

There's really no big difference between pozole and posole, except a letter. In Mexico, where the brothy, chile-spiked soup originated, it's often spelled with a "z"; near the border and beyond, it's often spelled with an "s." It just depends where you are, and who taught you to cook it.

Instead, you can replace hominy with diced zucchini or cauliflower, which not only provide a similar texture but also have a lower carb content. These keto-friendly alternatives are a great way to maintain the heartiness and substance of the dish while adhering to a low-carb diet.

What is this? I've since learned that hummus comes from the interchangeable garbanzo bean/chickpea. And that hominy comes from soaked corn kernels. (Through that process, they also make cornmeal, masa, grits, etc.)

Hominy is made from maize, which is also called field corn and can be white or yellow. This type of corn is used in making cornmeal, corn flakes, and other grain products. It's different from sweet corn, which can be eaten on the cob. Hominy is the essential ingredient in grits and corn tortillas.

In many recipes, canned hominy can be substituted for canned sweet corn to add complex flavor and texture. Try it in your favorite cornbread or chili recipe, or bake it into a cheesy casserole like Slow Cooker Hominy Squash Casserole.