Mexican style hominy maize. An essential ingredient in Mexican cuisine and the crucial bite to classic soup based dishes such as Pozole or Menudo.
Hominy is derived from corn that has been nixtamalised ("nextamalli" is the Nahuatl word for "hominy"). The corn is dried and then boiled and soaked in lime until it is moist and plump. The lime allows the corn to keep a firmer texture rather than turning mushy. It is then washed thoroughly to remove the hull and any trace of lime. There is 3 main kinds of pozole depending on the sauce used to prepare it: white, greed and red. It is served with lettuce, onion, radishes, oregano, lime, crispy corn tortillas and avocado.
Ready to use.