Heirloom Corn | Masienda Cacahuazintle for Pozole | #1 of #4
Heirloom Corn | Masienda Cacahuazintle for Pozole | #2 of #4
Heirloom Corn | Masienda Cacahuazintle for Pozole | #3 of #4
Heirloom Corn | Masienda Cacahuazintle for Pozole | #4 of #4
Heirloom Corn | Masienda Cacahuazintle for Pozole
Cacahuazintle
2.2 lb / 1 kg
•
Proudly sourced from a farming community in Estado de México, Cacahuazintle is the star of pozole throughout Mexico. With a soft, floury starch and large kernel size, it blooms into a beautiful, hearty addition to any hominy stew or soup. Our corn has not yet been nixtamalized, so make sure you process it according to your recipe.

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Details+
• Sourced from Estado de México
• Flavor notes: earthy, vegetal notes of fingerling potatoes and corn crackers
• Large kernels with a soft and floury (very light) starch content
• 2.2 lb / 1 kg
Usage+
Best for pozole, tamales (the airy, cakey kind), and arepas.
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Soup's On

Lower temps call for pozole. The rich, brothy stew gets its signature chew from nixtamalized corn, traditionally cacahuazintle. Its large kernel and soft, floury starch provide the perfect bite to counter pozole's spice and stand up to a plethora of toppings. First time nixtamalizing corn? Don't fret: pozole is the easiest place to start. No grinding required.

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