Hominy, or nixtamal as it’s known in its ancestral Mesoamerican lands, is more than just corn; it’s a culinary transformation. This humble grain, when treated with an alkaline solution, unlocks a world of flavor, nutrition, and textural possibilities. If you’ve ever savored the earthy aroma of a freshly made corn tortilla or the hearty comfort of hominy grits, you’ve experienced the magic of nixtamalization. Let’s embark on a journey to understand and create Food Hominy in your own kitchen, elevating your corn-based dishes to new heights.
Food hominy, at its core, is corn that has undergone nixtamalization, a process dating back millennia. This involves cooking dried corn kernels in an alkaline solution, typically water and calcium hydroxide (often referred to as pickling lime or cal). This transformative process not only makes the corn more digestible and nutritious but also alters its flavor and texture in remarkable ways. Across the Americas, from the Southern United States to Mexico and Guatemala, food hominy is a cornerstone ingredient in countless traditional recipes. Think of Southern-style hominy grits, a comforting breakfast staple, or the rich and flavorful Mexican pozole, a soup deeply rooted in culinary history.
Beyond grits and pozole, food hominy serves as the foundation for masa, the dough used to create iconic dishes like corn tortillas, tamales, and arepas. Nixtamalization is the key that unlocks corn’s potential to become a cohesive dough, capable of holding its shape and offering that distinctive corn flavor we all crave.
So why should you consider making your own food hominy at home? The answer is multifaceted and rewarding:
- Superior Flavor and Quality: Industrially canned hominy often falls short of the robust flavor and satisfying texture of homemade. Just as fresh pasta surpasses dried, homemade food hominy offers a culinary experience far beyond its processed counterpart.
- Unleash the Potential of Homemade Masa: If you dream of crafting authentic corn tortillas or tender tamales, starting with homemade food hominy is a game-changer. The resulting masa dough boasts superior texture and flavor compared to that made from industrial masa harina (dehydrated masa flour).
- Enhanced Dough Performance: Freshly made masa from nixtamalized corn exhibits better cohesion and workability. This means your tortillas will be less prone to tearing, and your tamales will have that perfect, melt-in-your-mouth consistency. You can even create delightful masa dumplings, like chochoyotes, which are simply not achievable with masa harina.
Selecting the Perfect Corn for Your Food Hominy
The journey to exceptional food hominy begins with choosing the right type of dried corn. While technically any dried field corn can be nixtamalized, the variety you select significantly impacts the final product, especially if you intend to make masa.
For crafting masa dough, flour corn reigns supreme, particularly the heirloom varieties from Mexico. Following closely are dent corn and flint corn, offering excellent results. Popcorn, while nixtamalizable, is generally less preferred for masa but can still be used for whole kernel hominy in soups and stews. Sweet corn, on the other hand, is not typically dried or nixtamalized.
Sourcing high-quality dried corn is crucial. Look for reputable suppliers specializing in heirloom grains. Masienda, based in Los Angeles, is a fantastic source for Mexican heirloom corn. Breadtopia is another excellent option, offering varieties like red bloody butcher corn. For those passionate about gardening, consider growing your own field corn. Native Seeds Search, Seed Savers Exchange, and Southern Exposure Seed Exchange are valuable resources for sourcing quality field corn seeds. Remember that field corn requires a full growing season, so plan your planting accordingly, consulting your local Cooperative Extension for guidance if needed.
Mastering the Nixtamalization Process: A Step-by-Step Guide to Food Hominy
Creating food hominy at home is a rewarding process that requires patience and attention to detail. Here’s a comprehensive guide to walk you through each step:
Gathering Your Ingredients and Equipment
- Dried Field Corn: 1 kilogram (2.2 pounds) of your chosen dried field corn.
- Calcium Hydroxide (Pickling Lime or Cal): 10 grams, or approximately 1% of the corn’s weight. For red corn, reduce to 0.75% to preserve its color.
- Water: 1 gallon.
- Large Pot: A heavy-bottomed pot is ideal for even heat distribution.
- Colander: For rinsing the nixtamal.
- Measuring Scale: For accurate measurement of corn and calcium hydroxide.
Step 1: Precise Measurement and Preparation
While not strictly mandatory, precise measurements contribute to consistent results. The standard ratio begins with the weight of the corn. Aim for 1% of the corn’s weight in calcium hydroxide (cal). For red corn, slightly reduce the cal to 0.75% to maintain its vibrant color. As for water, a general guideline is to use double the weight of the corn. However, practically, covering the corn by about an inch of water works effectively. Avoid using excessive water, as it can dilute the cal and hinder the nixtamalization process.
In your large pot, combine the dried corn and water. Stir in the measured calcium hydroxide, ensuring it is well dispersed.
Step 2: Simmering the Corn to Perfection
Bring the water to a rolling boil with the corn and cal mixture. You’ll notice an immediate color change in the corn, typically shifting towards yellow. Red corn will take on a darker, almost black hue. Reduce the heat to a gentle simmer and cook for at least 30 minutes, stirring every 5 minutes to ensure even distribution of the cal.
After 30 minutes, begin checking the corn for doneness. Remove a kernel, let it cool slightly, and bite it in half. The ideal consistency is about halfway cooked, with a noticeable white, chalky center. Depending on the corn variety and its dryness, this simmering process can take up to an hour. Continue simmering and checking at intervals until the kernels reach the desired stage.
Once the corn is ready, turn off the heat. If using a heavy pot like enameled cast iron, transfer it off the burner to cool down more quickly. For regular steel pots, leaving it on the burner allows for slower cooling with residual heat.
Step 3: The Overnight Transformation
This extended soaking period is crucial for the nixtamalization process to fully develop. Ensure the corn is covered with about ½ inch of liquid. If the corn has absorbed a significant amount of water during simmering, add more to reach this level. Cover the pot and let it sit at room temperature for 8 to 12 hours, or overnight. During this time, the calcium hydroxide works its magic, breaking down the corn’s cell walls and making nutrients more accessible.
Upon uncovering the pot the next morning, you’ll observe a cloudy, sludgy liquid. This is the pericarp, the outer skin of the corn kernels, which has loosened – a visual confirmation that the nixtamalization is progressing as expected.
Step 4: Rinsing and Rubbing to Reveal the Hominy
The final step involves removing the loosened pericarp. Using your hands, agitate and rub the corn kernels within the sludgy water for about 5 minutes. This action helps to detach the remaining pericarp. For a visual guide, refer to this helpful video demonstrating the process: short video on how to rinse nixtamal.
If you plan to make masa dough, reserve about a cup of the starchy soaking liquid. This liquid can be beneficial for adjusting the masa consistency later.
Pour the nixtamal and liquid into a colander to drain. Rinse the nixtamal thoroughly under running water, removing as much of the pericarp and sludgy residue as possible. If you are preparing whole kernel hominy for soups or grits, rinse especially well. For masa, leaving a slight amount of the starchy residue is acceptable. You have now successfully created homemade food hominy!
Unleashing the Culinary Potential of Your Homemade Food Hominy
With your freshly made food hominy, a world of culinary possibilities unfolds. The most common paths diverge into two main directions: grinding it into masa for tortillas and tamales or using the whole kernels in hearty dishes like pozole.
If masa is your goal, grinding the nixtamal while it’s still moist is the next step. A dedicated corn grinder is ideal for achieving the perfect masa texture. For longer-term storage, the ground masa can be dehydrated to create masa harina, extending its shelf life.
For those craving comforting stews and soups, whole kernel food hominy is a star ingredient. Pozole, in its various regional styles – rojo, blanco, verde – all rely on the unique texture and flavor of nixtamalized corn. Gallina pinta, a Sonoran specialty, is another delicious example.
If you’re not using your food hominy immediately, you can dry it completely for later use. However, remember that dried hominy requires a significant amount of time to rehydrate and cook thoroughly when added to stews.
Making your own food hominy is a journey into culinary tradition, connecting you to ancient foodways while offering superior flavor and quality in your corn-based dishes. Embrace the process, experiment with different corn varieties, and unlock the true potential of this remarkable ingredient.
How to Make Nixtamal (Food Hominy) Recipe
This recipe details how to nixtamalize dried field corn to make food hominy. Flour corn is highly recommended, but dent, flint, or even popcorn can be used. Sweet corn is not suitable for this process.
Yields: Approximately 16 servings
Prep time: 5 minutes
Cook time: 1 hour
Resting time: 8 hours
Total time: 9 hours 5 minutes
Ingredients:
- 1 kilogram (2.2 pounds) dried field corn
- 10 grams calcium hydroxide (calcium hydroxide), also known as “cal” in Mexican markets or pickling lime
- 1 gallon water
Equipment:
- Large pot
- Colander
- Measuring scale
Instructions:
- Combine Ingredients and Boil: In a large pot, combine the dried corn and water. Stir in the calcium hydroxide until dispersed. Bring the mixture to a rolling boil, then reduce heat to a bare simmer. Partially cover the pot and simmer for at least 30 minutes.
- Check for Doneness: Remove a kernel and bite it in half. It should be mostly cooked with a white, chalky center. Simmer longer, checking periodically, up to an hour if needed.
- Overnight Soak: Once the corn reaches the desired stage, turn off the heat, stir once more, cover the pot, and let it sit at room temperature overnight (8-12 hours).
- Rinse and Rub: The next morning, use your fingers to rub the corn kernels in the now-sludgy water to remove the outer pericarp. Pour the pot’s contents into a colander to drain, cleaning your sink screen as needed to prevent clogging from the sludgy residue.
- Final Rinse: Rinse the pot and return the hominy to it. Cover with fresh, cool water and rub the kernels again to remove any remaining pericarp. Rinse thoroughly in the colander one last time. Your food hominy is now ready to use.
Nutritional Information (Approximation per serving):
- Calories: 228kcal
- Carbohydrates: 48g
- Protein: 6g
- Fat: 2g
- Saturated Fat: 0.3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Sodium: 15mg
- Potassium: 164mg
- Fiber: 4g
- Vitamin A: 134IU
- Calcium: 92mg
- Iron: 5mg
Nutritional information is estimated and may vary.
