How to cook corn for pozole?

Yamilette González

Corn is one of the essential ingredients of Mexican cuisine, as it is the base of traditional dishes like pozole, a dish of pre-Hispanic origin that we still enjoy today. Currently, there are several versions: green, white, and red, which are prepared with chicken, pork, seafood, and even vegetarian options.On this occasion, at kiwilimón we teach you how to prepare corn for pozole step by step, this will make a difference when cooking pozole!

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

1 kilo hominy
2 tablespoons pickling lime
2 cups water, to dissolve the lime
water, to cook the corn

Preparation

15 mins

Low

Select the corn and remove impurities like stones, straw, or any other element. Wash the corn for pozole with water and set aside.
Place the corn, the cup of water, and the lime in a bowl, then stir until dissolved, remember that it will bubble a little, that's normal. Set aside.
Place the corn for pozole, water, and dissolved lime in a pot over high heat. Once it starts to boil, reduce the heat and cook for 2 hours or until the grains soften. Cool.
Rinse the corn for pozole with water and remove the corn husk.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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