Classic Pozole Rojo

Join us for preparing a classic pork pozole with chile colorado (red chile) and tender long simmered hominy. This class will cover nixtamalización, the process by which dry corn grains are treated with an alkaline solution to not only improve their digestibility but their nutritional content as well.

Date: November 07, 2020 3:00 PM-4:30 PM

Location: Online Event | Tucson, AZ

Admission:

$45

Event website: tucsonbotanical.org