Hi Poosha,

What you bought is most likely posole (pronounced po-SO-lay), dried hominy (corn that has been treated with lime--the mineral, not the fruit). It comes in both white and yellow varieties.

The best-known recipe using posole is a stew that is also called posole, which is popular in New Mexico as well as the Northern part of Mexico. The stew can be made with chicken or pork; this recipe uses chicken.

Enjoy!
Susan

Posole
Serves 10-12

(Soak dry posole overnight.)
1 pound dry posole
1 chicken, whole or split in half
water or reduced-sodium chicken broth to cover
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons oil
1 tablespoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
salt

Rinse posole until the water runs clear. Cover well with water and let soak overnight. Drain.

The next day, put the rehydrated posole and chicken in a large (5 quart or larger) pot. Add water or chicken broth to cover. Bring to a boil, then simmer about 45 minutes, until the chicken is ready to fall from the bone. Remove chicken. Let cool enough to handle, then shred meat and reserve.

Sauté onion and garlic in oil until soft. Add to the still-simmering posole and continue to cook until the posole is tender, about 1-1/2 hours, adding more water or broth as necessary.

Add shredded chicken and spices. Simmer 30 minutes longer.

Serve as a main-dish stew with any of the following garnishes: chopped tomatoes, salsa, sliced avocado, minced scallions, crisp strips of corn tortillas, chopped green chile, sour cream, shredded cheese. Or serve the posole as a side dish with enchiladas.