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jmcquown[_2_] jmcquown[_2_] is offline
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Default Cooking Dry Hominy/Pozole

"whirled peas" > wrote in message
...
> Can somebody please tell me what I'm doing wrong? I'm trying to learn how
> to cook Pozole/Dry Hominy. I soaked a cup of store-bought dry hominy in a
> pan full of water for 24 hours. Drained and rinsed it several times. Then
> simmered in a pot full of water for 4 hours. The original cup of dry
> hominy swelled to over 5 cups of cooked hominy. It tasted pretty good.
>
> Now, the problem. The recipes I've found on the 'net casually say "remove
> the shells". I found they were still firmly attached to the kernels and
> couldn't be removed. The hominy was starting to fall apart, so it was
> probably overcooked. To my way of thinking, that should have just made the
> shells easier to remove, but I dunno.
>
> How do you cook them just right so that you can remove the shells/hulls?




Hominy is dried corn treated with lye. Why you'd want to remove the
husk/hull is beyond me. There's a problem with the directions.

Jill