White Corn Posole/Prepared Hominy
The essential nixtamalized grain, prepared in small batches, for hominy stews.
New larger kernels and new crop heirloom corn make our dried hominy even more superior to canned versions.
After a gentle simmer, dried hominy opens up like a delicious flower and is ready to use in soups, stews and the classic southwestern and Mexican dish, Pozole (or Posole). The corn is prepared by removing the skins after soaking them in the mineral lime (cal), which changes the flavor (for the better) and releases the niacin, making this slightly processed grain healthier than simple dried corn or cornmeal.
The real fun is cooking posole. After soaking, you simmer it for a few hours with an onion and before long, your whole kitchen smells like a glorious, delicious wet tortilla.
Cooking suggestions: Add the cooked grain to chicken stock, some rehydrated chiles, meat and vegetables for the classic dish Pozole (or Posole). You can also use cooked posole in salads, soups and stews, or tossed with some beans or bitter greens. Leftovers can be pureed for hominy grits.
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