Let us be clear–this post is about making your own nixtamalized hominy, your own boiled maize kernels that have been soaked in an alkaline substrate, which will not only make processing them easier, but will also enhance their flavor. If you simply want to soak your dried corn in water then grind/cook it, this is not the post for you. You may argue that this is hominy just the same, but I’m taking a historical perspective–for centuries, hominy was nixtamalized, maize and alkaline treatment married in a prolific foodway. This may not be the hominy you know, but this is the hominy you will soon learn to make if you keep reading. Continue reading
This is a recipe my husband and I devised. The idea was to construct a flavor profile that tasted like the South–not the deep-fried South we’re all familiar with, but the deep woods South. The ingredients are similar to those native to the area–bitter greens, onions and garlic (similar to wild garlic and ramps), mushrooms, and of course, hominy. The first pot we made of this stew was huge, and fed us for about a week!
Hominy is a varied term with a varied past. I’ve already touched on this a bit, but the subject deserved much more attention. It can be ground or whole, lyed or cooked in woodash, and can be from various maize varieties. So, what are these different definitions of hominy and where do they come from? Continue reading
A note of caution: lye is caustic, and though the first batch of woodash lye you make will not be as strong as commercial lye, it should still be respected and handled with extreme care. Properly label your materials, wear rubber gloves when handling, and always keep out of the reach of children and your pets! And if you get any one your skin, run that area under cold water until it no longer feels slippery (that slippery feeling is the lye corroding your skin!).
One of the most important ingredients for making traditional hominy is woodash lye. While both commercial lye and pickling lime can be used to remove the hulls and to nixtamalize your kernels, I think they have a subtle yet different flavor from woodash lye. I think maize that has been soaked then cooked in the latter tastes woody–that should come as no real surprise. Using either pickling lime or commercial, food grade lye creates a distinct alkaline taste, but lacks that subtle woody flavor. Continue reading