White Hominy first the field corn is removed from the cob and dried. The dried corn is boiled in water with lime. Then the kernels are often left to soak in the water for 1 hour to 24 hours depending on what you are going to do with it. This process is called ‘Nixtamalization’, where the kernels are rinsed thoroughly and rubbed together to remove the skins. For hominy, the little brown tips called “hulls” are picked off which allows the corn to expand when cooked. When the corn is softer, is ready to use in different dishes, regularly used for making pozole which is one of the most traditional dishes from Mexico. Pozole can be prepared red, green or white, and it depends on the chillies used in the preparation (or no chillies for the white version). Although pork is used in the most traditional version, there are a number of variations with chicken, beef or prawns as well.
White Corn, Water, Iodized Salt and 0.01 % Bisulfite Sodium.