I'm making pozole this weekend and want to use dried corn (not canned). I'm confused because many sites describe treating the corn with lye (nixtamalization), while other sites imply that some dried corn has already been treated. I purchased the dry corn shown here: maiz morado para pozole (purple corn for pozole).
Is this pre-treated, or should I lye-treat it myself?
Sent by LeslieEditor:
If this corn is being sold as specifically for pozole, then my guess is that it's already been treated with the lye.
Readers, do you have any thoughts on the corn Leslie is thinking of using? Any recommendations for other kinds of corn to make pozole?