Questions tagged [hominy]
The hominy tag has no usage guidance.
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Processing corn into hominy
I recently bought corn from a local co-op (blue flour corn), with the aim of turning it into masa. I nixtamalized the corn with an alkaline bath that I made from slaked lime. I used 1/4 cup of slaked ...
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Nixtamalized cornmeal for polenta?
Do Italians ever use nixtamalized cornmeal ("grits") for polenta, or would they no longer call that polenta?
This translation dictionary gives some examples of where "hominy" is synonymous with "...
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hominy grits versus masa harina
Masa harina is the corn flour used by Latin Americans to make corn tortillas. If you live in the west or southwest US it's available in regular grocery stores. Maseca is a brand that's widely ...
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How to find/substitute dry corn with shell removed for stews?
In Cape Verde, this kind of corn is easy to find: dry yellow or white corn kernels. Years ago people had to pound it themselves to remove the shell; nowadays you can buy it at the store without any ...
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How can I roast hominy while minimizing the popping?
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,...
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Selecting [corn] for Pozole?
I have between 7pm tonight and 5pm tomorrow to make a pozole. Specifically, it will be a red pozole styled chili, using a rubbed and smoked seitan 'meat' to sub for pork. The dish will be vegan.
What ...
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How can I make posole "pop" faster?
I have run into this a few times. I soak dry posole overnight, and then add it to my sweated/sauteed vegetables, add water, and stir it regularly, and it still takes over 4 hours for the kernels to ...
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