Cooking dry hominy at home is easy and it tastes delicious in soups. It's naturally gluten-free, too. Makes about 4-½ cups of prepared hominy.
Course Vegetable
Cuisine Colombian, Peruvian
Diet Gluten Free, Vegan, Vegetarian
Keyword corn, hominy, mote
Cook Time 2hours
Overnight Soaking 12hours
Total Time 14hours
Author Andrea Meyers
Equipment
3-quart heavy bottom pot with lid
colander
Ingredients
1cup 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
1 cup dry hominy yields about 4-½ cups cooked. A 15-ounce can of cooked hominy equals about 1-¾ cups.