Pozole Kit

Pozole Kit

$30.00

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.

PLEASE NOTE: Orders received by 2pm PT will ship within 1-2 business days, US holidays excluded and regardless of shipping method (i.e, FedEx Ground versus USPS Priority Express). For example, orders received on or before 2pm PT on Tuesday will ship by Friday; orders received after 2 pm PT on Tuesday will ship out by Friday or Monday. If you require expedited shipping, please email info@masienda.com. Thank you!

For larger orders and wholesale/foodservice, please take 90 seconds to share your production needs with our wholesale hospitality team. Thank you!

Availability: In stock SKU: PZLK Categories: ,

Additional Information

OPTIONS

Pozole Kit, Pozole Kit + Nixtamal Book

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  1. Gigi Andrade

    Gigi Andrade (verified owner)

    I love your idea of the kits, but I have not tried it, yet

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  2. Alfonso

    Alfonso (verified owner)

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  3. Eric

    Eric (verified owner)

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  4. Wesley Genovart

    Wesley Genovart (verified owner)

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  5. Adam Gutierrez

    Adam Gutierrez (verified owner)

    Amazing ingredients

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  6. Julie

    Julie (verified owner)

    Great company! This was a present, so I am not sure how well it works, but my son was VERY happy to receive it! He had just been wondering about trying to make posole!

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  7. Daniel R.

    Daniel R. (verified owner)

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  8. Juan Carlos Franco

    Fun, and tasty, kit!

    Juan Carlos Franco (verified owner)

    I’ve been interested in making pozole from scratch and this was the perfect way for me to try it out. I was surprised at how easy it is to make some good, tasty homemade pozole.

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  9. Anton Kress

    Anton Kress (verified owner)

    The posole I made was incredible. With the kit and the recipe, this was easy and delicious. I live at 8000′ so I had to cook the corn longer than the recipe, but other than that I highly recommend. Served my staff at Telluride Brewing and everyone loved it. Making again soon!

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