Posole

Posole is a traditional way of eating corn. The dried corn is processed in such a way with either woodash or in this case baking soda, to increase  the nutritional value of the corn.  Dried corn was always eaten after processing with woodash in Central America where corn evolved.

It's quite a process so it's great idea to do a lot at once and either freeze, dry or bottle the posole so you can easily use it when needed.

• 6 cups of dried corn shelled off the cob
• soak over night in water
• pour off water
• put into a pot with 1/2 cup baking soda and cover with water.. make sure corn remains covered with water at all times when cooking
• simmer 1 hour maybe a little more until when you take the kernels out of the pot you can rub the skins of. Remove from heat drain
• place in a colander and rub under running water until you get as many skins off as possible
• put kernels into a bucket or bowl and float off skins
• Put back into a pot and cover with water. continue cooking another hour then rub again
• repeat process of rubbing off skins  and cooking until the corn kernels are big and white and fluffy without any skins.
• They are then ready to be ground for tortillas, used as they are in a chilli soup or any other kind of soup, dried ready for grinding to make tamale etc etc etc