White Corn Posole / Prepared Hominy

The essential nixtamalized grain, prepared in small batches for hominy stews. 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 soaking in mineral lime (cal), then removing the skins. This process, called nixtamalization, changes the flavor (for the better) and introduces the vitamin niacin, making this ancient grain healthier and more nutritious than simple corn or cornmeal. When you are cooking posole, your whole kitchen smells like a glorious, delicious wet tortilla, and then the real fun begins. Beyond Pozole, can also used cooked hominy in salads, soups, and stews, or tossed with some beans or bitter greens. Leftovers can be pureed for hominy grits. 1 lb bag