How to Cook Dry Hominy

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<p>An essential component in menudo, posole and tortillas, hominy has a place in every Latino kitchen. Dried hominy are whole corn kernels soaked in an alkaline bath to remove the hull. The alkaline bath changes many of the vitamins and minerals in hominy into nutrients more readily available for absorption into the body than those found in fresh corn. Most supermarkets carry dried hominy, but specialty Latino markets offer a larger variety of this South American staple.</p>

How to Cook Dry Hominy
(Sarah Vantassel/Demand Media)

Things You'll Need

  • Stockpot
  • Stock (optional)
  • Butter (optional)
  • Herbs (optional)
Step 1

<p>Rinse the hominy in cool water. Sort through the kernels and remove any debris, such as pebbles or bad kernels.</p>

Sarah Vantassel/Demand Media
Step 2

<p>Place the hominy in a bowl and cover it with about 2 inches of cold water. Soak the hominy for 12 hours.</p>

Sarah Vantassel/Demand Media
Step 3

<p>Rinse the hominy after it soaks and transfer it to a cooking pot. Cover the hominy 2 or 3 inches of cold stock or water.</p>

Sarah Vantassel/Demand Media
Step 4

<p>Season the stock or water to taste with kosher salt. Bring the hominy to a boil on the stove over high heat.</p>

Sarah Vantassel/Demand Media
Step 5

<p>Reduce the heat to medium and cook, uncovered, until the kernels begin to slightly break apart, about 1 1/2 to 2 hours. Add water or stock as needed to keep the hominy under at least 1/2 inch of liquid.</p>

Sarah Vantassel/Demand Media
Step 6

<p>Strain the hominy into a colander. Shake off any excess moisture and let the hominy drain. Finish by stirring in freshly chopped herbs and butter, if desired.</p>

Sarah Vantassel/Demand Media

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References

  • Joy of Cooking; Marion Rombauer Becker, Ethan Becker, and Irma S. Rombauer
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