Cont. 250 gr
Dried whole maize kernels have a distinctive chewy texture that is fantastic for pozole, a traditional Mexican soup that’s been popular since Aztec times. Pozole has many forms, but is always made from maize kernels, sometimes known as hominy in the United States, usually stewed in a meat-based broth. Pozole is usually then finished with colourful garnishes that add extra flavour such as thinly sliced radishes, shredded cabbage, chilli flakes or lime wedges.
These maize kernels are perfect for keeping in the cupboard for any time you want to create a delicious pozole at home!
– Dried Corn (maize)
– Soak the maize kernels in cold water overnight or for at least 8 hours, then drain them. This rehydrates them and prepares them for cooking.
Add the softened maize kernels to a large pan with a loosely chopped onion, a halved bulb of garlic and two bay leaves.
Cover the maize and other ingredients with water or stock and bring to the boil.
Partially cover the pan and reduce to a simmer. Cook for approx. 2½ hours or until the maize kernels are soft.
Add your favourite herbs, spices and toppings such as Mexican oregano, chilli flakes or lime wedges and enjoy with a side of tostadas.
– Please note that this item may contain traces of nuts and sesame