Real Dried Maiz. No Cans. No Mush. The Cure for Everything.

The "Abuela Method" in a Box.

You know the difference. Canned hominy is mushy and salty. Real Nixtamalized Dried Maiz is firm, chewy, and explodes like a flower when you cook it. But finding it—and preparing it—has always been a hassle. Until now.

The Chuco Kitchen Menudo Kit brings the authentic El Paso tradition to your stove. We provide the hard-to-find dry goods; you just add the meat. This isn't just soup; it’s the legendary "Sunday Morning Cure" for your soul (and your hangover).

What’s Inside the Kit?

• 1 lb Authentic Dried White Corn (Maiz Pozolero): Prepared with lime (Nixtamal) so it blooms perfectly. No more 12-hour cooking times.

• 4 Whole Guajillo Pods: To create the signature red broth that coats the spoon.

• 1 Packet "Border Oregano": The pungent, earthy herb that defines the smell of a Mexican kitchen.

• 1 Packet Crushed Piquin Chile: The "finish line" spice. Sprinkle on top for a controlled burn.

• The "No-Fail" Recipe Card: We teach you exactly how to soak and simmer for perfect results.

Why "Real Maiz" Matters

• Texture: Canned corn dissolves. Our dried maiz keeps a satisfying "chew" even after reheating.

• Volume: This 1 lb bag soaks up water to become over 2 lbs of cooked hominy.

• Health: No preservatives or sodium-heavy brine. Just corn and lime.

How to Cook It (The Weekend Ritual):

1. Saturday Night: Rinse the Maiz and soak it in water while you sleep. (It will double in size!).

2. Sunday Morning: Boil the soaked maiz with your meat (Tripe/Pata) and our Guajillo sauce.

3. The Bloom: Simmer for 3-4 hours until the corn opens up. Serve with lime and our included Oregano/Piquin topping.

Serves: 6-8 Bowls (A huge family pot). Goes Great With: Bolillos, fresh onion, and a cold beer.