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Cooking Hominy from Dried

I love hominy, but I’ve only ever had it from the can. I’m very interested in your from-scratch stuff. I don’t even know where I’d buy that here.
 
TastyReuben said:
I love hominy, but I’ve only ever had it from the can. I’m very interested in your from-scratch stuff. I don’t even know where I’d buy that here.
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Today I poured boiling water on it and let it soak for 4 hours then pressure cooked it for 20 minutes then slow cook high for 2 hours. It worked but that was probably more of a process than needed! 🤔

I got it at Morelo's Market, a Mexican grocer.
 
Barriehie said:
Has anyone done this or does it regularly? What's the method?
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Me! I'm in ancient corn country.
There are various methods depending on how from scratch you mean, and what type of corn you're using and what type of dish it's being used in.


TastyReuben said:
I love hominy, but I’ve only ever had it from the can. I’m very interested in your from-scratch stuff. I don’t even know where I’d buy that here.
Click to expand...
The all from scratch is so different - it'll blow you away 😅
 
Barriehie said:
Today I poured boiling water on it and let it soak for 4 hours then pressure cooked it for 20 minutes then slow cook high for 2 hours. It worked but that was probably more of a process than needed! 🤔

I got it at Morelo's Market, a Mexican grocer.
Click to expand...
If it's dried posole its been nixtamalised/processed with lye to remove the kernel hulls. No need to soak, just add to what you're making and cook for a few hours (or pressure cook)
 
If it's straight from the cob like you might be able to get from your corn mill peeps, then there's the extra step to remove the hulls
 
Z-Cook said:
Me! I'm in ancient corn country.
There are various methods depending on how from scratch you mean, and what type of corn you're using and what type of dish it's being used in.



The all from scratch is so different - it'll blow you away 😅
Click to expand...

Why am I not surprised! 😄

I've got the bag of white ready to go hominy I posted here. So far all I've ever done with (canned) it is use it in menudo or pozole unless I'm eating it plain. The difference between this and the can is like night and day with this being far superior.

I'd like to eat more of it but I've got to be able to cook it first. The tag on the shelf said that this is maiz para pozole which I looked up here.
 
For timings, all you need to do is factor in how long the other ingredients will take to cook. For example if you're making menudo, and you know it takes 3-4 hours to cook the tripe n piggie feet, the dried posole will roughly take that long too.

But I usually cook the dried hominy separately until its almost done (al dente) and depending on what the dish is, add it in at the right point and keep on cooking until you like the doneness of everything. If you cook the hominy tooo long it will fall apart 😬
 
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