Posole - a hearty Mexican soup made with hominy
A few weeks ago I tried making posole, from a recipe I found in The Very Vegetarian. The key ingredient is hominy, which is whole corn kernels which have been left to dry on the cob, then processed with lye. Processing it with lye makes it much easier to digest. The American Indians figured this out a long time ago. Thanks!
I was pretty satisfied with the posole over all, though I think I might have used a bit too much water. I like my soups to be thick.
