Chat Leftovers: A posole problem

’Twas the day before Christmas, and — we’re chatting early! This week and next, our Free Range chat has been bumped ahead a day. Join us at noon in the usual place, and bring your culinary questions, whether or not they have anything to do with holidays. Here’s one from last week’s chat:

I’m wondering if there are different types of dried posole. The last time I cooked some, even after five hours of gentle — and not so gentle — boiling, some of the dried posole still had inedible hulls, making it hard to enjoy the soup. I have used dried posole before but never had this problem. Should I be looking for a certain kind of dried posole, or a certain brand? Posole is a wonderful, warming soup, and I’d like to make it again this season. Also, I have a good recipe that uses canned Hatch chilies, but if you have a recipe for one using dried chilies, I would love to have it.

VIENNA, VA, JANUARY 9, 2013: Winter salad of shaved cucumber, radish and endive with lemon vinaigrette. Dishware courtesy of Crate & Barrel. (Photo by ASTRID RIECKEN For The Washington Post)

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I have a great recipe for pozole rojo that uses dried chilies in my cookbook, and it is my favorite of all time; please do get it! I also have a recipe for Green Pozole, which uses fresh poblano chilies, on my blog here.

Thanks, Pati! And happy holidays to all.

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