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Blue Corn Posole
Blue Corn posole is a nixtamalized corn, or hominy, made with blue corn. Blue corn is a large part of New Mexican food, and is much more prevalent here than other areas in the Southwest or Mexico. It cooks best when you soak the dried kernels for 4 hours or more before boiling them. Once […]
Description
Blue Corn posole is a nixtamalized corn, or hominy, made with blue corn. Blue corn is a large part of New Mexican food, and is much more prevalent here than other areas in the Southwest or Mexico. It cooks best when you soak the dried kernels for 4 hours or more before boiling them. Once done, they swell up to about three times the original size. These puffed up corn kernels have a wonderful texture, a nice earthy flavor, and make any dish more hearty. Blue corn is a great way to experience some of the flavor of New Mexico!
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