I just soaked some dried posole in water this morning, intending to cook it tomorrow or the next night for chili verde. We are suddenly eating out on Thursday and I have meat defrosting which I must cook tomorrow. How long can this sit in my fridge before cooking?
Ideally, it will last until Monday (we are out of town this weekend), with multiple water changes. I know I can do this with dried chickpeas, is posole so different?
Don't want flabby hominy in my stew, but it's Rancho Gordo posole, so I also refuse to throw it out.
What do you think??? Drain and freeze or just keep in fresh water? Any other suggestions?