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Whole Red
Corn
Red
Corn has a deep red color and when cooked a soft, firm
texture. This corn is 1 cm in width and length. Corn was introduced
to Europeans by Christopher Columbus on his return from the New
World. It was originally known as Maize. This multi colored Corn,
was mainly used as decoration, but is now gaining popularity as a
useful grain for cooking. Corn comes in various colors blue, red,
purple and a giant white kernel. Corn add eye appeal and a unique
corn flavor to stews, soups and casseroles. Ground corn is used for
many products such as Corn Meal, Corn Starch, Masa Harina and Corn
Flour.
Suggested Use:
Posole conjures up images of thick Mexican stews, often flavored
with pork. It works well in tomato soups or tossed with rice spices. Posole can be baked, broiled and fried, or even mashed.
Nutrition
Facts
Serving Size:
1/4 cup, dry (56 g)
Nutrient
Amount %DV
Calories 190
Calories from Fat 22 Total Fat 2.5 g 4%
Trans Fat -- g
Sodium 21 mg
1% Total Carbohydrate 42 g 14%
Dietary Fiber 16 g
Protein 4 g Vitamin A 6%
Iron 8%
Not a
significant source of saturated fat, cholesterol, vitamin C and
calcium.
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Basic
Cooking Instructions: Combine 3 cups of water and 1 cup of dry
corn. Bring to boiling. Simmer uncovered 2 minutes. Remove
from heat. Cover, let stand 3 hours. Return to boiling, simmer
covered 3 hours or until done. Season to taste.
| 1 lbs. - $ 3.95 |
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| 3 lbs. - $
10.85 |
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| 5 lbs. - $
16.95 |
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| 10 lbs. - $ 32.95 |
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Red Corn Posole with Smoked Pasilla
2 cups dried Red Corn Posole
1 1/2 lb pork shoulder
2 medium diced white onions
5 cloves garlic
Red Corn Posole has a wonderful
flavor- at once corny, nutty and earthy. It retains its red color
when cooked and stays more Al Dente than conventional yellow posole.
Soak the posole overnight; two nights are better. Drain. In a large,
heavy- bottomed pot, brown the salted pork in olive oil taking care
to get it quite brown and caramelized. Remove the pork; sauté the
onions and garlic slowly until translucent. Return the pork to the
pot. Add the drained posole, oregano and bay leaf. Remove from heat.
Toast the smoked chiles for 2 minutes in a 400 degree oven. Don't
burn them or they will be bitter. Pound the chiles or pulverize in a
spice grinder to a fine powder. Add to pot and sauté everything
together for five minutes or so. Add water to about 2 inches above
posole. Bring to a boil and skim off scum. Lower to simmer and cook
for at least 4 hours, adding water as necessary. Salt to taste during
last 20 minutes of cooking. The pork should be falling from the
bone. Serve in large bowls with plenty of broth. Garnish with diced
red or green onion, avocadoes, toasted oregano, lime juice, cilantro
and /or finely shredded cabbage. In late summer, add tomatoes, sweet
corn and green chile and forget the pork. With less broth, it can be
a side dish for roasted meat, poultry or grilled fish.
Tip: It will taste even better if served the next day.
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