I am making Heidi Swanson's green pozole recipe today. I did not do an overnight soak for the hominy, but did bring it to a boil and allow to soak for an hour, then changed the water and started to cook it. It has been cooking for almost 4 hours now, but has not "cracked" and it is still very chewy. I do not own a pressure cooker. Anyone know how long I can expect it cook? Should I run out and buy a can of hominy??
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.