Making Hominy from Untreated Corn

This recipe is for making pozole also known as hominy.  You need 2 lbs of white field corn (removed from cob) and two tablespoons  slaked lime (also known as Cal).  Clean the corn by placing in a colander and rising with cold water.

Add two quarts of water into a four-quart non-corrosive pan (stainless steel, or enameled pot).  Put the pan on high heat and stir in the slaked lime until it dissolves.

Notice the little brown heads, these can be removed at your option

Notice the little brown heads, these can be removed at your option

Bring the slaked lime water to a boil and add the corn stirring gently.  Using a slotted spoon remove any kernels that float to the top.  When the water is boiling, reduce the heat and simmer for 12 to 15 minutes.  Remove the pan from the stove and let the corn soak for about one hour.

Wash the corn carefully, if you don’t the corn will taste like lime.  Put the corn into a colander and rinse with cold water.  Rub the corn between your hands to loosen any hulls still attached to the kernels.  Continue this until the corn is all white (except the little tips).  Allow the corn to drain.

At your option, you can use your thumbnail or a sharp knife to pick the little brown heads off.  This is called de-heading the kernels.  This does not affect the taste of the pozole.

The corn is now ready for your favorite pozole or hominy recipe.

In addition to preventing pellagra, nixtamalization eased the work of women who performed the backbreaking labor of grinding corn.  Using the traditional Metate e mano untreated corn was very hard to grind.  The lime water removed the corns husk and permitted the water to soak in and made grinding easier.

Slaked lime, is a weak soluble, alkaline solution  made by burning limestone or seashells at very high temperatures to produce lime and then dissolving it in water.  In Mexico, it is known as Cal, and in America is sold under the name pickling lime.


This entry was posted in cooking, recipes and tagged , , , . Bookmark the permalink.

4 Responses to Making Hominy from Untreated Corn

  1. Isabel Santamaria says:

    Tastes good with lemon juice, chopped onions and red chili.

  2. Romelia C. Garcia says:

    I would like to get an address and telephone number and price to order slaked lime to cook corn for posole. I need 5 #.

  3. admin says:

    Try an Asian market – specifically, a Thai-made “White Lime” that comes in a pink plastic cup, sold at Vietnamese markets

  4. Tim says:

    I bought a 50# bag of food grade white corn from the local CoOp for about $14. Made hominy by putting 12 cups of corn in a stock pot covered with about 3″ of water. To this I added 4-5 TBSP of cal and brought to a boil then reduced to a simmer for about 30 minutes and allowed it to sit covered overnight. In the morning the corn was drained, rinsed, and rubbed to remove the outer stuff, then rinse, rinse, soak in warm water and rinse some more. At that point I filled quart Mason jars about 2/3 full with the corn. Add 2 tsp kosher salt filled jar with water and processed at 15# for 30 minutes. The hominy will cook, swell and absorb the water. Additionally, I have added about a quarter cup of chili sauce (I have used sauce I have made from dried chilies and HERDEZ Mexican Cooking Sauce, Red Guajillo Chile…both with good results)along with 1/4 tsp of cumin seed.

Leave a Reply

Your email address will not be published. Required fields are marked *