I’ve been working hard to find some decent Mexican-style corn that’s grown here in the states. I want an heirloom variety and as close to organic as possible. It’s rough. But I did get a sample from one of my bean guys from this year’s crop. It’s a variety bred to have a very small cob while the kernels are stay pretty big. I haven’t cooked it up yet but if it’s a go, we should have this available by next year, maybe a little bit of it this year.
I have access to slave labor, should it be needed. Don’t worry. His hands are washed!
I’d be very excited to have even semi-local posole and masa 😀 I hope it works out.
That looks like the Southwestern corn used for posole, but the Mexicans use a much large corn kernel called Cacuacintle for their pozole. The Southwestern variety is available from Bueno Foods, http://www.buenofoods.com
just an add to that, the Mexican corn variety, last time I checked, was available through Gourmet Sleuth in California:
http://www.gourmetsleuth.com
Thanks, Ed. We use the smaller kernels for our posole. These are a larger, Mexcian variety, but grown organically (non-certified) in Northern California. Gourmetsleuth is great, but I would guess the corn is imported and that’s readily available around here, especially for Anita.