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Family farmers in Mexico cultivate this unique heirloom maize, using traditional regenerative growing practices and working to preserve the rich genetic diversity of corn in the region. Great for traditional pozole stew, or for soups, salads, Southwestern-style hominy, succotash, etc.
The corn for this posole/hominy has been nixtamalized with cal (aka slaked lime) and then dried. The grains are rehydrated and cooked in a process very similar to dried beans.