Red corn posole is made from dried Red Corn Kernels, that have been soaked in ‘cal or quicklime (calcium hydroxide), hulled, and dried. When cooked develops a uniquely delicious taste and aroma and a soft firm 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.
