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Well, in the UK, Amy, corn refers to all grains. What she's talking about, Lor, is maize. Ground maize. It's actually pretty good.


I tried making a native version of posole, but I din't really have the means to do so. Firstly, you need dried corn (maize) which is hard to come buy except in the harvest season. What you do then is burn it, scrape the carbon off and drop it into a pot of water. Next, toss in some roasted pepper which have been peeled, some pork ribs, and then simmer on low for several hours.


There is a really good cookbook available through the Smithsonian's website that lists a lot of Native American dishes and how to reproduce them in the typical american kitchen. The name of the title escapes me right now.

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