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I quick soaked the corn by bringing to a boil, removing from the heat, and letting sit for one hour. I then used a pressure cooker, tossed in a spoonful of lime, and brought it up to 15 lbs for about 6 minutes. I le the pressure come down naturally for about 10 minutes and then put the pot under cool water to lower the pressure the rest of the way. After checking for doneness (it was NOT done), we removed the outer hull, which was just kind of slimey and rubbed off easily, and cut out the little brown stem. that's better to do with a group of people. I then returned the corn to the pot for another 5-6 minutes at 15 lbs. Decreased the pressure in the same was as before. That was when the kernels popped. Then I added them to my pot of soup. I thought that it was kind of a pain to use the dried corn, but the results were so much better than the canned that I will probably go to the effort in the future again. The texture is different and even the flavor. YUM! I don't see any reason why you have to let the lime water sit and rest for five hours. Most of the Mexican recipes that I saw just say to throw a spoonful of the powder in the pot, which is what I did and it came out great.


re: "reason why you have to let the lime water sit and rest for five hours"

According to the folks at Anson Mills, there are health concerns re: consuming undissolved lime particles--thus their recommendation to soak and filter. To me it sounds like an abundance of caution as long as the hominy is rinsed well. It's an easy step--so I include it.

re: "it was kind of a pain to use the dried corn, but the results were so much better than the canned that I will probably go to the effort in the future"

I agree, the flavor and texture are so much better. It's similar to the difference between fresh green beans and canned ones.

Douglas Lundeen

I've used this twice now with a mixture of Hopi Blue and Taos Blue corn that I grew in my garden (got the seeds from Native Seed Search) and it's turned out great. I just do the simplest method, lime in the water, boil add corn, soak 2 hours and then cook on the stove in a stainless stock pot monitoring the temperature with a dairy thermometer that I use for beer making. The one thing that wasn't so clear was what you're looking for in your "bite-test". What I've seen is that it's done when there isn't any dry matter on the inside of the kernel. I use my food dehydrator to dry the posole after it's done and just made a batch of stew today with the dry posole I made a few weeks ago. It turned out great and the posole is tastier than what I've been buying from New Mexico connection.


The bite-test is just to make sure it's done to your satisfaction. Definitely no dry matter. Personally I go at least to the Al dente stage.

James McDonald

Sorry but you lost me on the soaking the corn stage. What alkaline material? The stuff you just filtered out? Or the high pH water itself? What water? How much water? How much corn?

Irv Kanode

re: What alkaline material?
The liquid alkaline solution, the filtering is to prevent any of the undissolved material getting into the corn.

re: water and corn
It shouldn't say water--rather the alkaline solution. You need enough liquid to keep the corn covered as it soaks up the liquid and expands. Too much is better than too little.

I'll clarify both your questions in the instructions.


Robert Smith

Just canned 100+ pints of hominy. If anyone is interested. Everything worked great. took about 8 hrs not counting the overnight soaking.

Irv Kanode

Wow! You must really love hominy.

Irv Kanode

If anyone is interested in buying dried hominy, it's available from

One thing to note is that this hominy isn't cooked. After an overnight soak, it took about 4 hours of simmering to become tender.

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