Canguil and Posole

At a store specializing in food from Ecuador, I found some bins with gigiantic kernels of dried corn. Naturally, I had to buy some and see what could be done with them. The first, which were long yellow kernels are use to make Ecuadorian popped corn (canguil). They pop fairley gently in an hot oiled pan and are delicious and chewy. The flatter, white kernels are posole. These are boiled for several hours and then used in stews. They have a mild taste much like hominy.