Pozole Corn

Nixtamalised & washed heirloom bolita corn for the preparation of Mexican pozole soup. 

This corn variety is cultivated organically in Oaxaca, using the ancestral Milpa system. Where most states use Cacahuazintle corn for pozole, Southern states like Oaxaca and Guerrero often use the Bolita variety.

The kernels come wholegrain with the tip cap attached.

Precooked and vacuumpacked.
Available in 500gr or 1kg bags.

Add the precooked corn kernels to the pozole and let it cook until they start to bloom (open up). Garnish your pozole with chopped lettuce, sliced radish, onion and cilantro. Consume with tostadas, cream and refried beans. Provecho!