So, yes, I did make pozole this weekend, and I did learn a couple of things. Most notably, I learned that I may want to "de-head" this particular brand of posole before I make it the next time.
Notice I didn't say "behead". What we're talking about is this little brown semi-nipply nub on every kernel called the "pedicel". Which sounds not much like a head at all, but more like a foot thing, doesn't it. Regardless, here's the rub: some brands of posole have this semi-nipply nub removed, and this removal allows your kernels to "blossom", or "blow the fuck up", much earlier in the cooking process.
It's supposedly a strictly aesthetic thing, this blossoming, but I think there's more to it than that. I had to cook this batch of pozole for almost 6 hours before the kernels blossomed, and by then the texture of the individual kernels was a little too destroyed.
Another issue is that these particular kernels are big, very big. This is Peruvian posole, and it's much less dainty than the Rancho Gordo stuff we used so successfully the last few times. I ended up doing a chicken pozole, and frankly the shredded chicken didn't really stand up to these gargantuan kernels. It was good, but not great: I'm thinking that these guys need pork, big pieces of pork.