Forever Foods Instead of Forever Chemicals #5

 Forever foods instead of Forever Chemicals done so far:

1 Vinegar

2 Honey

3 Chicos 

4 Manoomin

And now.....     

5 DRY Posole.

Related to Chicos but different.  Nixtamalized hominy (field) corn redried to very very very dry.

Like REALLY dry.

They come in multi colors because...corn.   I get them direct from the people who grow and process and dry the corn.   Just got a few more pounds to get through the year.  It comes in little tightly filled zip-top bags.  I repackage into tightly closed jars.  I have never had it go bad and have stored for a couple of years with temperatures ranging from well below freezing to about 100degsF.  I know the fluctuation in temp is not ideal but it is how I live and does not seem to affect storage at least for the first 2 years.

AND they are delicious.   Pre-soak or not and boil up.   They pressure cook nicely at 3000ft elevation.  15lbs on the cooker and for however long the other stuff in the cooker needs to cook.  If it's beans, that are less than a year from picking/drying, I presoak and precook the posole a bit.  If it's delicious smoky meat, just keep it all in there for like 30min or more.  You don't have to pressure cook.  If the woodstove is going, put a pot on in it in the morning, or the evening.  You know what, put a pot on it, some liquid to cook in.  Broth, water...maybe not vodka because it will evaporate off too fast...in the pot and then add the corn.  About half the amount you want to finish with because they will swell up. Quite a bit.  You will need maybe triple the amount of liquid compared to the starting volume of posole.  That's a MINIMUM amount of liquid.  If you are also cooking other dry food like beans, dried vegetables, whatever, ADD MORE LIQUID!!!

These, like chicos, will not cook down to mush.  I've had them in soup and reheated several times.  they sort of explode but will still require chewing.  If you want mush...eat something else.