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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.
maize kernels from Mexico, which are smaller in size than the Peruvian maize we have had previously
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.
Made in a factory that handles nuts, peanuts and sesame.
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.
Dried pinto beans, spices and bay leaves to make Mexican-style pinto beans and refry (recipe sheet in pack).Mexican cowboy beans, known as 'frijoles de charros' are typical in north mexico, cook these beans with onions, green chilli and tomato to make this dish, or add included sachet of smoked paprika to make refry.