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Source for dried, ready-to-cook posole?

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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: http://store.amigofoods.com/motepelad...

What I'm looking for is something like what Rancho Gordo sells: http://ranchogordo.com/html/v_corn.htm

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

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  1. Have you tried La Borinquena in Oakland? Not as fancy as Rancho Gordo but a best bet.

    La Borinquena Mex-icatessen
    582 7th Street
    Oakland, CA 94607
    (510) 444-9954

    Hours:
    Closed Sunday and Monday
    Tue-Thu 9:00 a.m.-5:30 p.m.
    Fri-Sat 9:00 a.m.-6:00 p.m.

    Website
    http://www.tamalegirl.com/
    http://www.chilepeppergirl.com/

    Drop Rancho Gordo an email and ask if he sells anywhere in the East Bay. The email address is at the bottom of the page. They have always been very responsive when I have a question.
    http://www.ranchogordo.com/html/rg_st...

    1 Reply
    1. re: rworange

      The Boriquena website makes it seem like they have ready-to-cook, nixtamalized (hulled) corn, but when I called they said that the dried posole they sell still needs to be slaked and cleaned -- just like what is available in Mexican restaurants. Looks like I may have to make it over to the Ferry Building and stock up at Rancho Gordo.

    2. You might want to try nixtamal, which is treated, hydrated but uncooked (?) maize. It should be readily available in the refer section of any Mexican market and probably Berkeley Bowl.

      1 Reply
      1. re: DiveFan

        La Borinquena sells nixtamal--I have never seen it at Berkeley Bowl, their selection of Mexican foods/ingredients is not as good as other areas of the market.

      2. If you can get your hands on the Gordo product, all the better, their pozole is very nice.
        Since you want to stay in the East Bay why not check out Whole Foods? I think they are carrying a line on New Mexico products, including red and white pozole.
        They come in bags like spices sometimes do, and are usually next to the dried mushrooms. I haven't actually tried this product, but it looks interesting.
        A word of caution, where ever you do buy it from, try to make sure they have a good turnover on their posole. When I lived in Oakland I bought some once at a Mom and Pop place out on San Pablo (now defunct, and I think I know why) and ending up with a terrible weevil problem, which took me weeks to figure out. It was definitely the bag of posole I had gotten -yikes!

        1. Interesting - I just picked up a bag of the mote pelado today in Mi Rancho in Redwood City. It looks to me as though it has been treated to remove the hulls. I'll be experimenting with it over the weekend...

          1. $4.59 for 15 oz of "mote pelado"? Insanely expensive! Surely there must be Mexican food stores, in Mexican neighborhoods, where maíz pozolero is available. Ever get to San José? Many people from our area of Michoacán migrated to the South Bay Area. They know about pozole, for sure. Do a Google Maps search for "Mexican Grocers".

            1 Reply
            1. re: Anonimo

              I paid $2.29 for it in Mi Rancho Redwood City!!!

            2. Finally found ready-to-cook posole, at Whole Foods in Berkeley. Shipped from New Mexico, it's $3 for about 14 oz -- a bit pricey, but not outrageous given the time saved with the hulls already removed. Thanks for all the suggestions.

              1. Don't know if you ever got an answer to this, but you can order posole treated with lime from Native Seeds/SEARCH in Tucson, AZ