I have run into this a few times. I soak dry posole overnight, and then add it to my sweated/sauteed vegetables, add water, and stir it regularly, and it stil
I have between 7pm tonight and 5pm tomorrow to make a pozole. Specifically, it will be a red pozole styled chili, using a rubbed and smoked seitan 'meat' to sub
I am following this recipe for roasting hominy/posole. Basically, toss with oil and seasoning, bake at 400'F for forty minutes stirring every ten. I am not sure
In Cape Verde, this kind of corn is easy to find: dry yellow or white corn kernels. Years ago people had to pound it themselves to remove the shell; nowadays yo
Masa harina is the corn flour used by Latin Americans to make corn tortillas. If you live in the west or southwest US it's available in regular grocery stores.
Do Italians ever use nixtamalized cornmeal ("grits") for polenta, or would they no longer call that polenta? This translation dictionary gives some examples of