The essential nixtamalized grain, prepaired in small batches, for hominy stews. 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 soaking in mineral lime (cal), then removing the skins. This process, called nixtamalization, changes the flavor (for the better) and introduces the vitamin niacin, making this ancient grain healthier and more nutritious than simple corn or cornmeal.