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Sep 9, 2008 07:25 PM


I just soaked some dried posole in water this morning, intending to cook it tomorrow or the next night for chili verde. We are suddenly eating out on Thursday and I have meat defrosting which I must cook tomorrow. How long can this sit in my fridge before cooking?
Ideally, it will last until Monday (we are out of town this weekend), with multiple water changes. I know I can do this with dried chickpeas, is posole so different?
Don't want flabby hominy in my stew, but it's Rancho Gordo posole, so I also refuse to throw it out.
What do you think??? Drain and freeze or just keep in fresh water? Any other suggestions?
Thank you!

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  1. I'd cook it and then freeze it. I've frozen prepared pozole (the stew) before and it's been fine.

    1. I cook posole often. Just drain it and put in the fridge in a ziplock and it will be just fine. Throw the meat back in the freezer and get it out when you are ready to cook the posole. It will be better cooked with the posole than cooked by itself. If you are going to cook the meat, go ahead and cook the posole at the same time and put in the fridge--it will keep for 4 or 5 days.

      Please tell me about Rancho Gordo posole--is it special?

      2 Replies
      1. re: pepperqueen

        Rancho Gordo sells heirloom and high-quality dried beans and dried corn (popcorn, posole).

        1. re: Rubee

          Great news, I will drain it and refrigerate until Monday.
          The meat (veal) is the reason I can't cook the posole tonight, as I need to use it in a different stew (from this months CCOTM actually).
          But I will be getting some pork shoulder to cook with the posole next week!
          Thanks to you all, you're the best!
          btw, the linked site above is a great one, and I've always been very happy with their products. AND he's a nice guy.