The large white dried corn kernels known as hominy must first be simmered with powdered lime called calcium hydroxide, which comes with exposure warnings (available at El Chavo Mexican Products, 4254 Washington St., Roslindale, or www.canningpantry.com), then cooked until soft. Treating the corn with lime (cal in Spanish) is done to remove the skins, also called hulls, and make the corn more digestible. The germ heads, called pedicels, are typically removed, which allows the kernels to open or “flower” during cooking. Hominy must be simmered for up to a few hours until the kernels become puffed and chewy-soft. Cans of hominy come in 29- and 15-ounce sizes.
How to cook dried hominy
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