Rick Bayless: What is Pozole Corn and Calcium Hydroxide?

If you're making pozole—and really, you should—you might say it's easier to grab that big can of hominy off the store shelves. But then you'd be missing out on the texture and flavor (and ritual) stemming from this pressure-cooked method. ⬇️ RECIPE Pozole Corn Cooked in an Electric Pressure Cooker ⬇️ Pour a pound of dried corn (about 3 cups) into the pot of your pressure cooker. Cover with water by a couple of inches (about 8 cups water in a 6-quart Instant Pot). Measure 2 teaspoons of cal (calcium hydroxide) into a small bowl and stir in enough water to make a thin slurry. Stir that mixture into the corn. Turn the pressure cooker on to “sauté” and do not cover. When the mixture comes to a simmer, cook uncovered, for 45 minutes. During the cooking, the hull (pericarp) of the corn will soften, eventually becoming an almost gummy exterior for the kernels. Check to make sure that’s what your corn looks like. (If it doesn’t, cook the corn a little longer.) Turn off the pressure cooker, remove the pot and pour the corn into a colander. Rinse vigorously under running water until all of the kernels’ gelatinous exterior has gone down the drain. Return the corn to the pot and measure in 2 quarts of water. Pressure cook on high for 1 hour 15 minutes. Quick release the pressure, open the pressure cooker and season the corn with 2 teaspoons of salt. 1 pound of dried corn will give you about 9 cups of brothy corn to turn into pozole. 🍲 POZOLE RECIPES 🍲 Red Pozole: https://www.rickbayless.com/recipe/re... White Pozole with All the Trimmings: https://www.rickbayless.com/recipe/cl... Green Pozole with Mussels or Clams: https://www.rickbayless.com/recipe/gr... Quick Pozole: https://www.rickbayless.com/recipe/qu...