Does anyone use Corn Posole, reconstituted and then fried? I found this information. Is it correct? Pre-soaked dried posole only needs to be soaked and then simmered and then it's ready to eat. Unlike canned hominy, there is no rubberiness- just great corn flavor. Use in Mexican stews or any recipe calling for canned hominey. Or enjoy simply with butter, salt and pepper. Pleasantly addictive! I'm thinking I might introduce this item to my long-term storage items and I'll be ordering a sample, but maybe someone knows a bit about this. As I'm exploring new options to my long-term storage food, I'm finding variations of the same thing, such as different sorts of beans, new to me flour and grains, and such. What I'm doing is making sure I actually eat some of the stuff at least once a week and I'm looking for new items.