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5 votes
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Processing corn into hominy

It is likely that you didn't boil/cook long enough...or didn't include a rinse then cook step after the initial boil. It sounds like you were closer to nixtamalized corn used to make masa. Hominy ...
moscafj's user avatar
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4 votes
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Nixtamalized cornmeal for polenta?

At least in the US, there are two types of grits: (a) dried ground corn, and (b) hominy grits. The latter is nixtamalized. I can't find any historical references to using nixtamalized corn in ...
moscafj's user avatar
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3 votes

How can I roast hominy while minimizing the popping?

I would suggest puncturing or cutting into the kernels, actually. Popping usually happens when the steam trapped inside expands enough to force its way out of the hull - if the hull itself is ...
Megha's user avatar
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1 vote

Nixtamalized cornmeal for polenta?

I am italian and it is the first time that I hear about nixtamalized cornmeal (there is not even a real translation to nixtamalize). But I can assure you that you can use different mix of flour to ...
LiefLayer's user avatar
  • 147
1 vote

How can I make posole "pop" faster?

The pop is a steam explosion, caused by rapid heating of the kernels' interiors. Put the well-soaked kernels into boiling water, only enough at a time to avoid taking the pot off the boil. Add them ...
thowback's user avatar

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