Blue corn posole is made from dried Blue Corn Kernels, that have been soaked in ‘cal or quicklime (calcium hydroxide), hulled, and dried. It has delicious taste and sweeter flavor and chewy texture. Adds eye appeal and a unique corn flavor to Mexican stew or hearty soup.
Sample recipe: Soak 1 cup overnight. Drain well and cover with fresh water in a pot. Bring to a boil, and reduce the heat, cook for about 90-120 min. stir occasionally. Add additional water and salt if needed. Drain and serve plain as a side dish or used with other dishes. Can be dried and grounded to make Masa Harina.
