Making hominy: Take dried corn, loosen shells, add some ratio of cal (lime, I found it at ranch market in El Sereno) 2 tbsp to 8 cups? Boil for a long while, test to see if kernel skins come off. Run corn under cold water (feels good) and rub off slippy skins. Have some friends or family help you take on the germ of the corn (little spot/point that connects the kernel to the cob). Each germ must be taken off so I hear, or else the hominy doesn't "pop." This takes a while... talk about things that happened or might happen, ask each-other questions or sing songs that everybody knows and watch the pile of glossy kernels grow. These can be frozen for later, or dried (if dried I think they become chicos--throw chicos in with beans for something beyond wonderful...) OK Making Vegetable Pozole: 2,2,2,2... 2 quarts stock (vegetable, chicken etc.), 2 guajillo chiles, 2 chiles de arbol, 2 ancho/pasilla Soak chiles in hot water till soft, deseed and puree with a little water, just enough to make a loose paste. Dice an onion and throw in a big pot with hot oil, throw enough diced garlic in too. Add pureed chile mix and cook until it turns a slightly darker shade. Add stock,,, add hominy. Bring to boil and then simmer for 30 minutes. Meanwhile, cut some vegetables in half; zucchini worked well, harder squash might work better. Carrots, onions, other roots or human like vegetable personae, anything that will taste good in pozole--potato might work well actually. Take these vegetables and brush oil on them, stick them into the broiler and blacken them slightly, both sides. Meanwhile, I washed the dishes and cut the cabbage and lemons, heated the comal. Cut the blackened vegetables (maybe potatoes wouldn't be that good blackened...) and add them to the pot, leave five minutes (heat tortillas) and serve with lemon, diced lettuce or cabbage, maybe some oregano and tortillas. Makes enough for four people with some leftovers maybe. |
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