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Cooking Hominy from Dried

I have a gallon jar for ashes - it's about half full at the moment. Doesn't use all that much tho - about a cup per each gallon/4L of boil water and 8 cups/1500g/3lb shelled, washed whole corn kernels.
 
Z-Cook said:
I have a gallon jar for ashes - it's about half full at the moment. Doesn't use all that much tho - about a cup per each gallon/4L of boil water and 8 cups/1500g/3lb shelled, washed whole corn kernels.
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You've done this, nixtamalized your corn???
 
Barriehie said:
You've done this, nixtamalized your corn???
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Sorry - missed this. Absolutely. Many times, often. Standard issue corn prep here for posole type stews - usually mutton or beef or menudo. 👍

That quantity will make a decent sized pot of stew for a small crowd. Can make less or multiply.

Edited to add:
I use this amount of corn for about 5 -6 lbs or so of stew meat or tripe - gives a good ratio of meat to corn
 
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Z-Cook said:
Sorry - missed this. Absolutely. Many times, often. Standard issue corn prep here for posole type stews - usually mutton or beef or menudo. 👍

That quantity will make a decent sized pot of stew for a small crowd. Can make less or multiply.

Edited to add:
I use this amount of corn for about 5 -6 lbs or so of stew meat or tripe - gives a good ratio of meat to corn
Click to expand...
I'm glad I got the hominy I did but alas I don't have the chompers to enjoy it. I ran it through the FP. 😠
 
Barriehie said:
I'm glad I got the hominy I did but alas I don't have the chompers to enjoy it. I ran it through the FP. 😠
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Masa?

Edited to add
The longer you cook hominy in a stew/menudo, the more tender and soft it becomes. You can keep going until it breaks up and falls apart.

If you've zapped it into masa, tamales are a really great dish. Your grocery preps will have corn husks for that
 
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Z-Cook said:
Masa?

Edited to add
The longer you cook hominy in a stew/menudo, the more tender and soft it becomes. You can keep going until it breaks up and falls apart.

If you've zapped it into masa, tamales are a really great dish. Your grocery preps will have corn husks for that
Click to expand...
Never made tamales before. I used to buy them for $1 each in the Cardenas Market parking lot.
 
Interesting post.

I don't use wood ashes, I use saltbrush plant ashes, so don't know if there there's a difference between using one or the other.

Heat also has an effect on the process.

What's also interesting is that the skins stayed on the kernels in this person's post. The way it's done here - 1 cup per gallon/4L water per 8c/3.2lb/1.5kg corn and simmered with the corn - the skins slough off and dissolve after 2-3 hours.
Not sure I'd want to keep and eat the cellulose skins.

I could post some phots. I photograph food/cultivation/prep/cooking
 
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