Dried corn processed to be used as posole, a Native American-Mexican corn stew. Yellow corn processed into nixtamal which is a form of corn used in posole and masa for tortillas. It is similar to hominy, but much tastier with more texture. Incidentally, Calvin Trillin featured our posole in 2003 New Yorker Festival during his presentation "Local specialties: A lecture with snacks." Bag is 12 oz.