Posole / mote / hominy—where to buy (dried)?

I tried the pieces once, and they took even longer to cook—I'm pretty sure they're not nixtamalized. I think the Goya "Hominy Corn"/"Maíz Trillado" is the chunky equivalent of masarepa: soaked, pounded to remove the hull and germ, cooked, and dried; whereas "Giant Corn"/"Maíz Mote Pelado" is the whole equivalent of masa harina: cooked and steeped in cal water, rinsed, hull (and usually germ) rubbed off, dried.

And yes, there are several small but not tiny Latin markets near me that don't carry whole dried mote.

RWeaver in Greater Boston Area

Posole / mote / hominy—where to buy (dried)?

Goya, labeled "Giant White Corn" in English, which is kinda useless, but "Maíz Mote Pelado" in Spanish, which means it's posole.

RWeaver in Greater Boston Area

Posole / mote / hominy—where to buy (dried)?

The Somerville Market Basket doesn't carry it, and I should have specified T-accessible—all the other MBs are pretty difficult public-transit-wise.
But Seabra Foods in Somerville came through. Didn't expect that, I think of them as mostly Brazilian.

RWeaver in Greater Boston Area

Posole / mote / hominy—where to buy (dried)?

Now that Hi-Lo has closed, does anyone know where to get dried whole posole (aka mote, aka hominy)?

RWeaver in Greater Boston Area

Where to buy stone ground hominy grits in Baltimore

I suppose it's possible you can find nixtamalized grits where you live, but I'm doubtful. Virtually all grits nowadays are just de-germed coarse-ground corn, without the lye-soaking step. Definitely confusing, since "hominy" still means corn that's been soaked in a lye solution, but "hominy grits" doesn't mean that. Which makes it very difficult to find nixtamalized grits to buy, since there's no separate term for it. But the non-nixtamalized grits is what most people (even deep southerners) are used to, so that's probably what ILoveBacon is looking for.

Most often, grits have had the germ removed, while cornmeal hasn't--although even that's not clearly defined. Dry polenta is the same as cornmeal (typically coarse cornmeal, though polenta can be traditionally made with a medium-fine grind too). Removing the germ allows the cornmeal to last much longer without going rancid, but it also significantly changes the taste. (But, again, that taste isn't part of traditional southern grits.) Nixtamalization also removes the germ, which might be how the word hominy got involved (though 100 years ago, southern grits would have been made from hominy, so "hominy" may have been to distinguish it from "rice grits" or "bean grits"—I don't know that those were in use in the American south 100 years ago, but they are terms used nowadays for coarsely ground whatever).

RWeaver in Washington DC & Baltimore Area

Mote/pozole/hominy, or pickling lime/cal

There definitely aren't MANY more suggestions, though I did find a few just now--which didn't show up when I was looking last night. The board was also painfully slow last night, I suspect it was having problems. (And I should have specified T-accessible.) I need to keep East Boston in mind, it's an area I don't know well enough.

But, it turns out the corn my friend got was the right kind--sorry, Hi Lo, for doubting you.

(I've run in to confusion with things labeled "mote" that are just dried corn--my culinary Spanish isn't really up to snuff, but I'm concluding that "mote pelado" is what I'm looking for. But I've also seen things labeled "hominy" that are just dried corn, which is definitely an out and out mistake.)

RWeaver in Greater Boston Area

Mote/pozole/hominy, or pickling lime/cal

Anyone find mote/pozole/hominy (dried) in the area? I've gotten it at Hi Lo in JP (La Fe brand is what they've had in the past), but they don't seem to have it at the moment--a friend looked for me and could only find whole dried corn (which he got). Therefore, alternately, anyone know where I can get pickling lime ("cal" in Mexico) to turn my dried corn into hominy?

RWeaver in Greater Boston Area

Machine Blades turning Olive Oil Bitter

Seems odd to me that so many people are answering about what might happen—doesn't anyone make mayo in a food processor? I've definitely found that it's quite noticeably bitter (much more so than the olive oil itself), and that it stops being bitter after a few days in the refrigerator.

RWeaver in General Chowhounding Topics