Corn Posole

White Corn Posole White Corn Posole has an off white color and when cooked a soft, firm texture. This corn is 1 cm in width and length. Corn was introduced to... more info
Blue Corn Posole Blue Corn Posole has a deep blue color and when cooked a soft, firm texture. This corn is 1 cm in width and length. Corn was introduced to... more info
Whole Red Corn Whole Red Corn has a deep red color and when cooked a soft, firm texture. This corn is 1 cm in width and... more info
Whole Giant White Corn Whole Giant White Corn has a slight yellowish white color and when cooked a soft, firm texture. This Corn is 1-1/2 cm in width and length. Giant White is a unique breed which... more info
Whole Yellow Corn Whole Yellow Corn has a deep yellow color and when cooked a soft, firm texture. This corn is 1 cm in width and length. Corn was initially introduced to... more info
Whole Blue Corn Blue Corn has a deep blue color and when cooked a soft, firm texture. This corn is 1 cm in width and length. Corn was introduced to... more info
*Corn Husks* Corn Husks are used primarily for making tamales. These are the papery like dried husks of the corn stalk that are used to wrap foods that will be... more info
*Blue Corn Meal* Blue Cornmeal has a sweet, intense flavor and a hearty, fine texture. Blue Cornmeal is made from ground Blue Posole. Blue Corn (also called Hopi Corn) is still cultivated by Native Americans of... more info
*Organic Blue Corn Meal* Blue Cornmeal has a sweet, intense flavor and a hearty, fine texture. Blue Cornmeal is made from ground Blue Posole. Blue Corn (also called Hopi Corn) is still cultivated by... more info
*Red Corn Meal* Red Dried Cornmeal has a sweet, intense flavor and a hearty, fine texture. Red Cornmeal is made from ground Red Posole. To the American Indians of the... more info
Polenta Corn Flour, Italian Style extra coarse Polenta can carry many different flavors and is a filling, nutritious dish. This dish comes from the Lombardy and Veneto regions of Italy. more info
Organic Corn Flour This super-fine corn flour was milled from whole corn using the Unifine process and because of it’s soft, fine texture, can be used in..... more info
Organic Rainbow Popcorn This multi-colored popcorn isn’t just pretty... it contains special antioxidants called “anthocyanins”. It actually has 2.5 times the anthocyanin content of yellow corn. more info
Yellow Popcorn Traditional whole yellow popcorn. Kernels should be plump and fresh to..... more info
Organic Yellow Popcorn Yellow popcorn is a traditional favorite served with soup, fruit or as..... more info
*White Hominy Grits* Add almost anything to grits from country ham, shrimp, fried fish, eggs, cheese, gravy to fruit, butter and syrup, or simply eat plain. more info
*Masa Harina* Masa Harina is a type of Corn Flour made from sun dried posole that has been prepared with lime or wood-ash lye water. After being cooked, the posole is... more info

Unlike the sweet corn we enjoy on the cob, posole is a starchy field corn with a tough hull, or skin. Before the Spanish arrived, the Aztecs and American Indians knew that soaking the dried corn with an alkali -- lime or wood ashes, would soften the papery hull, making its removal easier. And long before science could explain it, they apparently understood that the alkali treatment made the corn more nutritious.
In untreated dried corn, the nutrient niacin is bound up and unavailable. Alkali processing releases this essential vitamin in a form the body can absorb.

Instead of wood ash, most people today use cal, otherwise known as calcium hydroxide or slaked lime. It is a fine white powder that looks like cornstarch, and it dissolves in water. Boiled briefly in water with a little cal then soaked for about an hour, the corn kernel sloughs off its hull. A vigorous rinsing removes the last traces of hull and any cal flavor. Using canned hominy saves the posole cook a lot of time, but it is definitely a compromise. Starting from scratch with dried corn yields better texture and flavor

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