Posole, White Corn
After a gentle simmer, dried posole opens up like a delicious flower and is ready to use in soups, stews, and classic southwestern and Mexican dish, Pozole or Posole. The corn is prepared by removing the skins after soaking them in the mineral lime (cal), changing the flavor (for the better) and releasing the niacin, making this slightly processed grain healthier than simple dried corn or cornmeal.
Try with Posole Spice Blend
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