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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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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, 2011 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, 2011 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, 2011 at 14:19
  • That appears to use canned hominy rather than dried posole corn, though.
    – baka
    Nov 2, 2011 at 15:09
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    As per SE policy, the contents of that link should be moved into the body of the answer, in case the link in question dies.
    – User1000547
    Feb 6, 2013 at 23:46
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The pop is a steam explosion, caused by rapid heating of the kernels' interiors.

Put the well-soaked kernels into boiling water, only enough at a time to avoid taking the pot off the boil. Add them carefully and watch them pop.

A pressure cookers heat is too gradual and heats the kernels relatively evenly.

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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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