Cacahuazintle Posole/Prepared Hominy
Dried hominy/posole is superior to the canned version in every way. It only needs to be soaked and simmered to be enjoyed.
Cacahuazintle is cherished in Mexico City, in particular, for the very best traditional pozole. The extra-large kernels and white color are preferred. This rare corn comes from Mexico (although the nixtamalized hominy is made here in California). We have a very limited quantity.
Check corn for debris, and rinse thoroughly. Soak for 6 to 8 hours; strain and discard the water. In a large pot, add corn and enough water to cover by about 3 inches. Bring to a boil over medium-high heat, and boil for 15 to 20 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until the hominy is chewy but not chalky, 2 to 4 hours. Check the water level frequently, adding more hot water as needed. Two cups of dried prepared hominy will yield about 7 cups cooked.
Country of origin
Rancho Gordo-Xoxoc Project
These items are the results of our two companies working together since 2008 to help small farmers and producers continue to grow their indigenous products in Mexico, despite international trade policies that seem to discourage genetic diversity and local food traditions.
Product of Mexico. Produced in Mexico under the supervision of the Rancho Gordo-Xoxoc Project.