After a gentle simmer, dried hominy opens up like a delicious flower and is ready to use in soups, stews and the classic southwestern and Mexican dish, Pozole (or Posole). The corn is prepared by removing the skins after soaking them in the mineral lime (cal), changing the flavor (for the better) and releasing the niacin, making this slightly processed grain heathier than simple dried corn or cornmeal.

The real fun is cooking posole. After soaking, you simmer it for a few hours with an onion and before long, your whole kitchen smells like a glorious, delicious wet tortilla.

Also known as dried nixtmal, you can use the cooked corn in a stew or toss them with some beans. Leftovers can be pureed for hominy grits.

A key ingredient to the classic dish, posole. Add the cooked grain to chicken stock, some rehydrated chiles, meat and vegetables for a traditional dish. You can also use them in salads or tossed with bitter greens.