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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 still takes over 4 hours for the kernels to pop. Is there a part of the process I am missing or doing wrong, or could I just be dealing with old posole?

Posole is essentially Nixtamalized Corn, or hominy.

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2 Answers 2

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+50

Use a pressure cooker. Try for example this recipe:

http://ljcny.wordpress.com/2011/09/13/chicken-pozole/

where dried hominy is cooked in a pressure cooker.

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No, but only because I don't have one. I don't really use recipes for this sort of cooking, though, to me it's more about technique and getting a good balance of the various flavors. –  baka Oct 30 '11 at 18:28
    
It seems to me that the cooking time with a pressure cooker is greatly reduced due to the higher temperature. If I remember correctly the cooking time is around an hour. –  soegaard Oct 30 '11 at 18:35
    
Here is an example of a Posole recipe which uses a pressure cooker. The cooking time is 1 hour. peggyunderpressure.com/2011/05/mexican-pork-posole –  soegaard Nov 2 '11 at 14:19
    
That appears to use canned hominy rather than dried posole corn, though. –  baka Nov 2 '11 at 15:09
    
True. This guy uses dried: ljcny.wordpress.com/2011/09/13/chicken-pozole –  soegaard Nov 2 '11 at 17:36

10 minutes in pressure cooker from the time it starts to boil, according to a table I found on cooking grains in a pressure cooker

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