I am following this recipe for roasting hominy/posole. Basically, toss with oil and seasoning, bake at 400'F for forty minutes stirring every ten. I am not sure if the recipe intends for popped hominy, or roasting it, or if the recipe author differentiates the two. I am thirty minutes in and they look like this thus far:
The hominy has a nice texture, not yet quite corn nuts but pleasantly chewy. All of the reviews speak to the intense popping. While I assumed this would occur to some extent, after thirty minutes it was too much and I had to pull them (too many were hopping to the bottom of the oven).
Currently I am intending to use the hominy in a chili, so the texture they are at should be good. However, I would like to find out if there would be an approach to solving the following two issues:
To roast hominy, maximize hardening of spices, and roast without popping:
- Would changing the oil ratio help (i.e. more/less oil)?
- What about lower&slower or higher&faster?
- I used a baking sheet per instructions, would another cooking vessel have worked better?
Removing the hominy, I used a large sheet of parchment to shield myself from stray hominy shrapnel, then used it on top to keep kernels in place while cooling (I didn't want to use foil as I wanted to avoid insulating the heat):
- Would baking with a piece of parchment over the kernels (to hold the kernels more or less in place) adversely impact the roasting process?
- Would foil be problematic (I am wondering about substitutions)?