You got me thinking about hominy.
I have had a yen for those roasted garbanzos, and since I got questions about that great hominy thing, I now want them, too!
Hominy, also known as posole, or pozole: large kernels of blue or white corn that has been treated with slaked lime to remove the tough outer husks of the kernels. It’s corn without the germ, it’s the same stuff used to make grits and hasty pudding.
And let me tell you: hominy is tasty. It’s the ultimate comfort food, marginally healthy, but good for a treat.
Like garbanzo beans, hominy comes in cans. Drained and patted dry and oven roasted, they will approach the goodness that they have in Peruvian cuisine; somehow at the Peruvian restaurant, the skin seems to be intact. I’m still in search of a recipe for the oven roasted, curry-seasoned roasted snacks and I’ve found them sold dry roasted like chips… stay tuned; I’m still looking for a recipe…!
This work is licensed under a
Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.
Hmm – so, this canned stuff – I take it it’s nothing like the canned sweetcorn we get in the UKk????
India
Oh, no. Nothing whatsoever like sweetcorn. What you have in Hominy is what’s known as “Field Corn” – corn which is usually ground up as animal feed. It’s been soaked in Lye (as are some olives) to soften the outer skin of the kernels.
It’s a truly savory, chewy corn. It has no element of sweetness to it whatsoever.
Plus the kernels are about 10 times the size of regular corn kernels, so it’s nothing you’d mistake for regular corn, ever.
Lye – sheesh, now I know why I don’t like olives ;0)
India
Bloomin ‘eck – and people think that knitting is boring! Thinking of changing my blog to ‘The Knitting Revolutionary’!
India