When Caitlin and I were in Santa Fe, several of the restaurants offered a bowl of posole as we waited.
Posole is a thick soup or stew, made from nixtamalized corn (corn that has been treated or soaked with lime and water, or calcium hydroxide). The nixtamalizing process improves the flavor and aroma of the corn, increases its nutritional value, and makes the corn easier to grind. Nixtamalized corn is also referred to as hominy. You may be able to find it in a local grocery store, though I went to a special Latin American grocery store to find mine. (where it was called pozole). It’s also available online.
Because corn was a sacred plant …