Recipe Chicken Mole

Frizz1974 said:
I’m attempting to grow tomatillos but I can source them canned if I order online.
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The canned tomatillos I've used in the past were alright. Good luck growing them, I have in the past. Fresh are much better and you can control the prep, like roasting them for a salsa or green chili stew..
 
I’m having the most trouble sourcing posole!

Fireworks Foods based in Sydney have most things. The Napole I can collect roadside in Sydney from a place near my mother inlaws.
 
Frizz1974 said:
I’m having the most trouble sourcing posole!

Fireworks Foods based in Sydney have most things. The Napole I can collect roadside in Sydney from a place near my mother inlaws.
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I'd never heard of Posole - I looked it up and it seems to be a Mexican soup rather than a specific ingredient.
 
Frizz1974 said:
I’m having the most trouble sourcing posole!

Fireworks Foods based in Sydney have most things. The Napole I can collect roadside in Sydney from a place near my mother inlaws.
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Maybe you mean hominy, which is a main ingredient of posole. It comes dried or canned. I believe the indigenous people called/call? it posole, but most others call it hominy.

I love hominy just warmed up out of the can with a little butter, pepper, salt if needed. A childhood comfort food. When Craig makes green chili stew, he has to split it up, hominy for me, which makes it a type of posole, and potatoes for him.
 
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....I can buy it from specialist on-line shops. Its available at a shop I often use for specialist ingredients (Sous Chef). Its a whopping £3.20 ( $4.44) for a can. I imagine its a whole lot cheaper where you are!

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This is how they describe it:
Mexican hominy is dried corn which has been soaked in an alkaline bath. It is then washed thoroughly to remove the hull and any trace of lime. The process is known as nixtamalization and dates back to 1500 BC in Mesoamerica. The alkaline lime bath allows the corn to keep a firmer texture rather than turning mushy. This means it can be used whole in Mexican stews such as pozole, flavoured with lime juice and salsa verde, and menudo, traditionally made from beef stomach in a red chilli pepper broth.
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Yes, it's a lot cheaper here. Under a $1 a can. I don't know how much the dried runs as it's been a long time since I bought any. We have US brands too. Hominy is eaten a lot in the southern states, not so much in the northern states I believe. I'm a southern girl.
 
morning glory said:
....I can buy it from specialist on-line shops. Its available at a shop I often use for specialist ingredients (Sous Chef). Its a whopping £3.20 ( $4.44) for a can. I imagine its a whole lot cheaper where you are!

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This is how they describe it:
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That is the exact same process used to make fresh masa for tamales.
 
ElizabethB said:
@CraigC you and Karen have an amazing repertoire of culinary skills. The two of you should engage in competitive cooking. Maybe even compete on a cooking show. Many metropolitan areas have cooking competitions. The two of you would be a formidable team.
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I have no desire to cook competitively. I enjoy making food for family and friends. If its good home cooked fare, that is what I'm into.:D
 
CraigC said:
I have no desire to cook competitively. I enjoy making food for family and friends. If its good home cooked fare, that is what I'm into.:D
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I agree with you. The idea of cooking competitively doesn't appeal to me either. But you have just been paid a great compliment! :thumbsup:
 
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