Gringo in need of Maiz Mote Pelado advice
I was window-shopping in the supermarket's Latin foods aisle and put a bag of these into my cart, misreading the label as "giant white beans" rather than "giant white corn". I didn't note the Spanish below it or I'd have realized maiz is corn. So, this "Goya goy" needs some prep ideas. I have never had hominy and since I have a low tolerance for hot peppers, am inclined to go in a non-Latin direction. I see that a long soak and prolonged simmering are needed, except in a recipe for pan-roasting the soaked kernels to make jumbo corn nuts (not appealing to me). Too bad this isn't popping corn - marshmallow-sized popcorn would be nifty!
Does anyone know if it can be cooked in a pressure cooker, and if so, the timing? 3 hours is a lot of stove time. I am wondering if I can use it in something like succotash, fritters, corn pudding, or corn chowder. TIA
I primarily use mote pelado to make green chile posole, and the pressure cooker cuts a lot of the cooking time. Initially, I put them in water, bring it to a boil, and let it soak overnight. I then put them in the pressure cooker. Add oil to the water to prevent frothing. Once you have achieved pressure, cook for 20 minutes.
For some folks, this will achieve a nicely chewy kernel, but this is the first step in making my posole. I then add them to my mixture of sautéed tomatillos, onions, garlic, green chiles, seasonings, meat and stock, and it gets slow cooked for several hours.
I have found that it does not freeze well at all, so this would probably be a good canning project.
I've put some in cornbread and that is pretty good. Keep in mind that its more starchy and less sweet then other forms of corn. It has a great chewy texture that I love. I've also added it to chili and I've made a gringo chicken pozole that I like. There is no reason why you couldn't omit the chili heat. I can't find the exact recipe I used right now but this is similar:
Oh yeah, final thought I've done something similar and used chorizo for the meat as well.
This is hominy corn, already treated with lime to remove the husk. It is like the canned hominy except that you need to cook it. Some packages call for a hour, I find the large Peruvian kernels need 2-4 hrs. But it does not need to be high heat. Once cooked they can be used in a variety of ways. The pressure cooker will speed things up. Still I'd suggest cooking them when you have plenty of time, and worry about the final use later.
Sometimes to get greater 'bloom' I try to break or snip off the tips, but that may be more work than it's worth.
They could be cooked with meat and its broth. This the traditional way of making pozole, the Mexican pork and hominy soup. It works well in other hearty soups.
The corn-nuts corn is different. maiz cancha. It still has the husk on.
In Ecuador mote is often served as a starchy side just like rice or potatoes (or even with those). Or if making fritada (carnitas), it can be fried in the fond and fat left in the pan.
There are recipes that use mote on this Ecuadorian cooking blog: