Thread: Making Hominy for Mexican foods.

I will start the thread and add as I get along on the making of the stuff.
Today was a very boring and not very fruitful day, I worked all day on boiling some dried corn I bought, started with 4 cups, then added 4 more, then thought it over and took 4 out, and after boiling with baking soda and water and washing and changing water 5 times, Pot was full to the rim.. Glad only 4 cups were in there.
It still is not what I wanted so I am glad I didn't take any pics as I would not have posted them anyway as it was a wasted day.
Altho I did make some Pozole and I don't have Ancho peppers yet so used some bottled chili powder and made fish pozole and it will make a turd, but not reccomended to waste your time on.
So when the Ancho chilis get here from the states and I have figured how to make the hominy with lye that works I will post the directions and the pix.
That is if Thai dried corn will make hominy..

Hello, baby hello...

Hominy, one of things I miss from home.

Hominy and me, we're pretty good company.

My mom always used hominy for a side dish for her pork chops. got my mouth watering

If the hominy turns out, then we can dry it, grind it and have some grits.
With bacon and eggs, nothing any better.

Will probably be able to get some wood ashes this week and make some Lye, then try that as Baking Soda does not seem to make the hulls and germ turn loose as it does in Mexican or the field corn in the southern US,, so I don't really know whats wrong but about 1/2 of the seeds did not drop the germ or hulls.

Grits. Memories of Waffle House. I'll take the biscuits and someone else can have my grits.

I will eat the grits if I am in a cafe and have breakfast down south, as they do damn near insist that you have them and they are alright, better than anything in Thailand for damn sure.

But anyway, I tried anothe couple of cups of corn with Baking soda and this time it said to leave soak in soda water for 48 hours, iy did come out better and I took a couple of pix, but I must have had my finger over the lens so fucked up one of em, but the corn here does not seem to swell and puff like Hominy at home, these did drop the germ and the husks came off, but still do not look right.




You can see the white germ and the kernels seem to come in two pieces when the husk comes off so each piece is about the size of the origional corn kernel. and if cooked longer they will start to come apart as they atre real soft now.

Woke up early so got up and went in the kitchen, looked in fridge,,some of that last honiny in a container, I had had some flour and had made a loaf of bread, made some bacon out of some pork belly,,
So after looking it over, I warmed up some Hominy, sliced and fried some bacon and a slice of bread in the toaster and fried an agg,, and with strawberry jam and a glass of milk, it was a very good breakfast.

MMMMMMMMMMM..........Grits.

I grew up on grits.

Grits & eggs.

Grits & fried fish.

Grits & stewed tomatoes.

I miss my grits.

For all the grits detractors out there, you probably tried them without salt.

I agree. Unsalted grits should be outlawed.

Good luck on the hominy BG.

Any luck finding Ancho peppers in LOS?

I'm from Florida & there's a BBQ chain there called Sonny's.

They have a fantastic hot BBQ sauce. I found a replica recipe online & it calls for Ancho peppers.

Am planning to do a smoked pork butt (end result/goal is pulled pork BBQ sandwiches) this Saturday.

I'll post some pictures.

Regards,
Jay