Fresh Hominy from Dried Corn Kernels

Recipe Description:

Made from organically grown heirloom dent or flour corn, fresh hominy is a lovely addition to soups, stews or even eaten with unrefined salt and butter for breakfast! The process described here for preparing the corn is called “nixtamalization” and greatly enhances the nutritional profile of the corn. It does take some time, but is not difficult, and if you make a substantial amount all at once and freeze or can the extra, it will be ready to eat when you are!

Prep Time: 9 Hours

Cook Time: 3 Hours

Servings: 18 cups hominy kernels

Difficulty: Moderate

Recipe Ingredients:

2 pounds dried organically grown (non-GMO) heirloom flour (dent) corn kernels

1.5 Tablespoons pickling lime (Calcium hydroxide aka CAL)

Plenty of filtered water

Recipe Instructions:

The night before: Pour dried corn kernels into a large colander. Rinse thoroughly. Remove any ugly or damaged kernels.

Into a 2-gallon heavy-bottomed pot, pour the rinsed corn, add the lime and cover with filtered water half again as deep as the depth of the corn.

Stir. Bring to a boil. Cover and simmer for 30 minutes. Turn off heat. Leave this to sit all night.

In the morning, pour the corn into a large stainless colander and rinse thoroughly.

Fill the cooking kettle with lots of cold water and pour in the corn. Work the corn with your hands, rubbing and stirring and rubbing and stirring. The water will become yellow.

Strain through the colander and rinse.

Repeat this process until the water is clear when you work the corn. It will take about 4 changes of water.

Rinse in the colander again and return to the pot. Cover well with filtered water.

Bring to a boil, put on the lid and reduce heat.

Simmer until the hominy is very tender (approximately 3 hours). Check to make sure it remains submerged in water.

Drain. Serve warm with unrefined sea salt and plenty of butter.

Freeze the extra in meal-sized containers, or ~ hominy may be canned. Consult a canning guide for instructions on how to can safely.

Author: loves2spin

I am a happily married woman (42 years), mother of 6 and grandmother of 14. I am interested in many things, and love teaching what I know. I have an in-home sewing business, am an avid gardener and teach piano lessons..and I'm a Mormon. View all posts by loves2spin

3 thoughts on “Fresh Hominy from Dried Corn Kernels”

Eat Nourishing Admin says:

April 24, 2012 at 6:57 am

Yolanda! I am so excited to try this! We LOVE hominy, but I haven’t bought it in years because I can’t find any Non-GMO. I do have some Non-GMO Organic corn in my pantry though that I use to grind for cornmeal.
Question: When you are “working” the corn, as you put it, are you trying to remove the hull, or just washing it, so to speak? Just want to be sure I am no missing anything.

Danita says:

September 24, 2013 at 11:22 am

Where did you purchase your corn? You didn’t include a link to buy from. I would love to make some posole with this!

loves2spin says:

January 8, 2014 at 4:35 pm

I grew it in our garden!

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: loves2spin

3 thoughts on “Fresh Hominy from Dried Corn Kernels”

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