I cannot get enough of all the delicious stone fruit that is in season! I have been buying cherries for almost a month straight. It has had me daydreaming about having my own fruit trees and big vegetable gardens… Someday! For now I will obsess over my tiny patch in front of my apartment. I have harvested two whole green beans and a good amount of snow peas. My carrots, kale, mixed greens and broccoli are well on their way though!
I feel the need to start this post by saying that this was supposed to be a recipe for Mexican Posole. Of course, I had a bit of trouble with the one ingredient needed to make an actual posole- the hominy. I have heard many people say that they usually used canned hominy, but I decided to use dry hominy since that was what was in the pantry. Recalling my artichoke disaster, I am noticing a trend that apparently canned food works better for a lot of things. Luckily, I had a feeling the dry hominy would take a long time to cook and decided to cook it separately, rather than cooking it in the stew. I must have refilled the pot with water at least four times, but the hominy still wasn’t getting soft. I don’t know what I did wrong, but I had to improvise from there. I decided that white kidney beans would be a good substitute for the hominy, since they kind of have a similar texture.