Use this Cool Chile Co Maize for Pozole to make its namesake Mexican stew pozole, also known as hominy. It’s a broth made with pork, chicken or beans, and served with shredded cabbage and tostadas.
How to use maize for pozole
To prepare your maize for pozole, soak the kernels overnight in cold water. Drain then add to a large pan with a halved onion, halved bulb of garlic and 2 bay leaves. Add fresh water to cover, bring to the boil then partially cover and reduce to a simmer. Cook for approx. 2½ hours or until the maize kernels are soft.
Take a look at our Mexican collection for more products and ingredients of Mexico.
Dodie Miller, founder of Cool Chile Co, believes that there are certain warm, earthy flavours and smells that instantly transport you to Mexico. Whether it's salsas and sauces made with toasted dried chillies, tortillas fresh from the comal, Mexican oregano rubbed over pozole, or black beans bubbling in a pot with epazote, these are the tastes and spice sensations that they want to bring into your home.
Ingredients: Dried corn. May contain traces of nuts and sesame.
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