LC021

Load image into Gallery viewer, Treated with lime to remove the hulls. Empty contents of package into a non-reactive container and cover with water; soak overnight. Boil posole in salted water for approximately 2 hours and then add meat, chile pods, oregano, garlic. Cover and simmer for another hour or until posole is tender, stirring occasionally. White Corn Posole is delicious with beans or on its own. 12 oz. package

Posole, Organic White Corn

LC021

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.

For great posole recipes check out this cookbook>>

12 oz. package

$7.00

Food of the Gods

I love posole and made the mistake once of buying it canned. Never do that. Canned posole tastes like a can. The Native Seeds organic white corn posole is the absolute best.

Thank you for providing such a powerful food source.

Makes great grits!

I grind the white corn posole in a coffee grinder and cook them as grits: bring 1 cup of water to a rolling boil, add 1/4 cup of grits, reduce heat to simmer, cover loosely and cook for 7 to 8 minutes. Makes 1 serving. Enjoy!

Perfect Posole

I learned to cook in a Mexican restaurant in El Paso, TX. I was taught to use a dried white corn. Boiling then letting the corn sit overnight plumps it up and the corn stays firm, but soft. This organic corn fits the bill for posole perfectly!

Posole, Organic White Corn

LC021

Posole, Organic White Corn

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