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Dried corn, posole, chicos... Help me understand the difference & how to use them

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Dried corn, posole, chicos... Help me understand the difference & how to use them

RWCFoodie | | Jan 8, 2007 06:28 AM

I've been looking at a bunch of web sites about dried corn and I can't really find the answer I'm looking for so I'm hoping the Chowhound community will help me!

Today I made posole (Mexican pork stew with dried corn) in the pressure cooker. The dried corn kernels I used looked like large kernels of dried white corn. They weren't huge, just a little larger than regular white corn. Now I'm curious about the huge dried corn kernels I see sold in bulk in Mexican grocery stores. I've seen white ones and red ones.

The product I used today was purchased in a high end, specialty grocery store and was quite expensive for what it was. That's why I'm curious about the product in the Mexican grocery stores.

What I need to know is, has the bulk product been soaked with lime resulting in the hulls falling off? I can't really tell by looking at it. I guess if all else fails, I can use the Babelfish tranlation I just found for "Has this corn been treated with lime? (Este maiz se ha tratado con la sal?) Or I could just buy some and try soaking it overnight in water and cooking it the way I did the one from the gourmet grocer....

Any other ideas out there?

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