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Raw hominy

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Has anyone out there ever cooked raw hominy from scratch? I bought a bag last week just to try it out. I soaked and boiled it, following the directions on the bag, and it turned out like hard, wet popcorn kernels. Impossible to eat. Any suggestions for how to prepare this a better way?

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  1. I have used the pozole from Rancho Gordo, and I just soaked and simmered. It took awhile, but it was fantastic. Don't know that it is any different than the directions you followed htough. I didn't add salt until the end, like beans. Probably doesn't make a difference, just what I did. And I added an onion and a few garlic cloves to the cooking water.

    1. What were the instructions?

      I buy 'mote pelado' (peeled hominy) from Peru. The instructions call for cooking for 1 hr until 'open and soften'. But I find that it needs longer than that, more like 2 or more.

      The peruvian version has been soaked in the lye solution, then the softened hull is removed, and it is dried. The kernels are large white ones. I can see remnants of the harder hull in the dimples on the sides of the kernels.

      1. Thanks. I think I'll try again and simmer it for longer.

        1. We soak it along with garbanzos beginning the morning of the day we want it for supper, then make posole in the pressure cooker.

          2 Replies
          1. re: lgss

            Are you saying that it gets soft enough and doesn't need any kind of soak in lye? How long do you cook it in the pressure cooker? It sounds great to me. I had an incredible pozole soup with Marrow Fat or cranberry beans made by Eric Tucker of Millenium Restaurant that was just fabulous. I'd love to recreate it.

            1. re: The Veggie Queen

              A potential point of confusion is whether your corn has already been treated or not. What I've been getting from Peru has already been treated and hulled. I'm not sure about Mexican sources.

          2. Laylita, an Ecuadorian food blogger in Seattle, has a new entry on mote, hominy:
            http://laylita.com/recipes/2009/01/16...