Corn kernels whiter, tender, large, floury and rounder than common corn. The corn kernels used for the pozole are of a particular variety of large grain called cacahuacintle, from Mexico.
White corn, water, iodized salt, and 0.001% sodium metabisulfite.
This corn is special for making the traditional "pozole". This is a broth made from this grain that is added chicken or pork, chili powder, chopped onion, chopped lettuce, minced radish and lemon. Likewise, by soaking the dry grains in water with lime, flour is obtained with which you can make tortillas, tamales and other corn options.
No conservatives, made in Mexico.