Betty Crocker, eat your heart out. Introducing our place-and-bake equivalent pozole: with pre-measured corn and cal, all you need to do is add water, stand, and stir.
This kit has everything you need to nixtamalize corn for pozole, with a few added flourishes to add some heft to the final dish.
Pozole Kit includes:
- 1 lb Heirloom (non-GMO) Cacahuazintle Corn
- 1.5 oz Ground Pasilla Mixe Chile
- .25 oz Rancho Gordo Oregano Indio
- Recipe card
- .16oz Chef-Grade Cal (calcium hydroxide)
Cacahuazintle landrace is the star of this traditional dish, pozole, found throughout Mexico. With its soft, floury starch and large kernel size, cacahuazintle blooms into a beautiful addition to any soup or stew with earthy, vegetal notes that bring to mind fingerling potatoes and corn crackers. Our cacahuazintle has not yet been nixtamalized, so make sure you process it according to your recipe (or the recipe card included/video below!). Some farmers will take off the tip cap/head of the kernel, but ours comes intact—de-head it yourself for an even larger bloom and kernel size (a paring knife to pop it off does the trick!).
Ground Pasilla Mixe Chile is sourced from farmer Don Julián in Santiago Atitlan, Oaxaca. Pasilla Mixe (meeh-heh) is a very rare chile that’s only grown in the Sierra Norte region of Oaxaca and slowly smoked over oak. We’ve ground the chile into a fine flake, perfect for sprinkling on top of your bowl of pozole. The 1 oz jar is more chile than you’ll need for your pozole, so you’ll have plenty to spare for other dishes!
Rancho Gordo’s Oregano Indio is sometimes known as oreja de ratón, or Mouse’s Ear. It’s less citrusy than the standard Mexican oregano and with a notable earthiness. This oregano is grown by the Oregano Caxtle Cooperative in Tlahuitelpa, and we recommend sprinkling on top of your finished pozole. Like the Pasilla Mixe, this is more than enough for one batch, so we recommend using it in future marinades and salsas.
Chef-Grade Cal is mined and processed for safe consumption in mineral-rich quarries throughout Missouri, and is key to the process of nixtamalization. This is the perfect measurement for this amount of corn, so be sure to dump in the whole bag! We always recommend a 1% by weight cal:corn ratio. In this case, 16 ounces of corn will require 0.16 oz of cal.
To prepare, follow the recipe card included in the kit or watch the video below.
By accepting delivery of the landrace maize or heirloom beans associated with this order, recipient acknowledges and confirms that this Masienda product shall not be propagated, cultivated or resold in strict accordance with the Nagoya Protocol and state sales tax regulations.
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