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San Francisco Bay Area Pozole

Source for dried, ready-to-cook posole?


Markets & Stores 10

Source for dried, ready-to-cook posole?

OakTownHound | Jan 23, 2007 06:57 PM

I'm trying to make Deborah Madison's pozole recipe in "Vegetarian Cooking for Everyone." It calls for dried posole that has already been treated with cal (lime, or wood ashes) and hulled.

At the mexican markets I've been to, they have only dried unhulled corn, or canned hominy, which has an unpleasant texture and weak flavor.

They did have a Peruvian product called "mote pelado" that looks like it might be what I need, but when I asked they said they weren't sure it could be used for pozole:

What I'm looking for is something like what Rancho Gordo sells:

Anyone know if such a product is available in Oakland/Berkeley?

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