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Hopi blue corn New Mexican blue corn for posole (L) and roasted and ground (R) Ears of corn, including the dark blue corn variety. Blue corn (also known as Hopi maize, Yoeme Blue, Tarahumara Maiz Azul, and Rio Grande Blue) is a group of several closely related varieties of flint corn grown in Mexico, the Southwestern United States, and the Southeastern United States.
Pozole (Spanish pronunciation:; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine.It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.
[40]: 131–133 However, corn tortillas, corn tortilla chips, and masa are the foundations of many traditional New Mexico dishes, and are sometimes made of blue corn. [41] Common traditional dishes include enchiladas , tacos , posole , tamales , and sopaipillas and honey served with the meal.
Southwestern food staples like chile, blue corn and pumpkins make for a bountiful New Mexico Thanksgiving meal.
“Every time my family drove by the factory, which you could see from the interstate, I was thrilled to see the whimsical sign—a giant blue-and-gold tub of ice cream hoisted high in the air ...
FarmVille added two new Southwestern themed seeds to the market on May 11th 2010. The limited edition Amaranth and Posole Corn seeds can be purchased in the FarmVille Market during the next 20 ...
The Náhuatl name pozole, or pozolli, means sparkling, probably from the foam produced when cooking this type of corn. [3] Cacahuazintle can also be distilled into liquor. In Mexico, Abasolo Distillery and Winery (Destilería y bodega Abasolo) produces a whiskey distilled from cacahuazintle corn, [4] also known as pozolero. [5]
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