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Maize for Pozole 1KG
Maize for Pozole 1KG
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Maize for Pozole 1KG

Dried whole kernels of maize with a distinctive chewy texture.

In Mexico, maize – also known as hominy in the US – is often used to make pozole, a savoury, brothy stew with pork, chicken or beans. Pozole is traditionally served for celebratory meals with colourful garnishes like shredded cabbage, sliced radishes, diced onion, Mexican oregano, árbol chilli flakes, lime wedges, and tostadas.

These are large kernels from Peru.

  • Product Origin

    Peru

  • What's Inside

    maize from Mexico, which is smaller in size than the Peruvian maize we have had previously

  • Storage and Preparation

    Soak maize 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.See full recipe on our website.

    Store in a cool and dry place. Avoid exposure to light.

  • Allergy Advice

    Made in a factory that handles nuts, peanuts and sesame.

  • Really Cool Chile Fact

    To make a vegetarian pozole, use pinto beans: the corn and beans go famously together or stir in a paste made from toasted pumpkin seeds, tomatillos and coriander.

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