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How to Cook Dry Hominy

Cooking dry hominy at home is easy and it tastes delicious in soups. It's naturally gluten-free, too.
Course Vegetables
Cuisine Colombian, Peruvian
Keyword corn, hominy, mote
Author Andrea Meyers

Ingredients

  • 1 cup dry hominy (mote pelado or nixtamal), rinsed

Instructions

  • Put the rinsed hominy in a 3-quart pot with lid and cover with water about 2 to 3 inches over the hominy. Cover and allow to rest overnight. Before cooking, drain well and add fresh water. Bring to a boil, then reduce heat to a simmer and cook for about 90 minutes to 2 hours. Drain well and use in your favorite recipe.

Notes

Equipment:
  • colander
  • 3-quart heavy bottom pot with lid
Recipe Notes:
  • 1 cup dry hominy yields about 4-1/2 cups cooked.
  • A 15-ounce can of cooked hominy equals about 1-3/4 cups.