’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.