Can You Eat Raw Hominy?

Hominy is also popular because it can be quite nutritious. As with other corn products, hominy is rich in carbohydrates and low in fat, so it can be a healthy addition to your diet. Each cup of hominy provides 4 g of fiber, a nutrient that can help you lose weight because it stimulates satiety.

Make sure all the liquid is drained before you proceed to cook the hominy. Canned hominy is ready to eat and theoretically, you could eat it straight from the can, but it will taste much better if you heat it up first in a frying pan or cook it in another recipe.

Add about 5 cups of water or broth and a generous amount of salt to the pot. Bring the mixture to a simmer over medium heat; reduce the heat to low and cover the stockpot with a lid. Let the hominy gently simmer, keeping an eye on it to make sure the water level doesn’t dip too low, until the kernels are tender and chewy, about 2 hours.

You can find canned hominy at the grocery store, or buy it dried and cook it like beans (despite the fact that it isn’t actually a bean). Note that you might encounter both white and yellow hominy, the latter of which tends to be sweeter.

How much protein is in white hominy?

One cup (165 grams) of whole, canned white hominy contains 17 percent of the recommended dietary allowance (RDA) for fiber and 5 percent of the RDA for protein. White hominy is a good source of omega-6 fatty acids. It has few vitamins — just 1 percent of riboflavin (vitamin B2) and 3 percent of vitamin B5 …

Whether it’s white or yellow, the nutrition in hominy can be affected by the way it’s processed. Hominy is usually made using a technique called nixtamalization, a method of alkaline cooking, which frees nutrients like B-complex vitamins and makes this food easier to digest. Nixtamalization also enables hominy to be used in doughs to make tamales, pupusas and tortillas.

Nixtamalization also enables hominy to be used in doughs to make tamales, pupusas and tortillas. Advertisement. Not all hominy is made using this technique, but ground hominy products typically are. This process is what is commonly used to make the ground version of this corn product.

Hominy is a corn product that is sold in whole and ground form. As a ground product, it may often be confused with polenta, cornmeal or cornstarch. However, hominy is different, as it’s produced using a special process that makes it a lot more nutritious than the most other corn products.

Hominy is different from fresh corn — it’s made by soaking dried, shelled corn until you can remove the external coatings (the hulls). Hominy can be soaked in a range of different solutions from baking soda to lime juice or sodium hydroxide (commonly known as lye) to remove this outer layer.

Selenium: 7 percent of the RDA. Zinc: 12 percent of the RDA. White hominy also has small amounts (between 1 and 4 percent) of other minerals, like calcium and copper. Yellow hominy has similar vitamins and minerals compared to white hominy.

Hominy produced through nixtamalization was recorded as early as AD 1020. Hominy, which is used to make grits, was a staple of Southern cuisine even back when America was made up of the original 13 colonies. Regardless of class or social status, hominy was popularly consumed until the 20th century.

Did you make this recipe?

Make pozole with hominy for the most traditional dish. Pozole is a Mexican hominy and pork stew. Use either cooked hominy that you soaked and prepared yourself or canned hominy in the quantity your recipe calls for. Cook it along with cubed pork shoulder, chili puree, garlic, bay leaf, onion, cumin, oregano, salt, and pepper.

Stir in about 1.8 lb (0.82 kg) of canned or cooked hominy and keep stirring the mixture for about 5 minutes or until the hominy is evenly heated. Season the mixture with salt and pepper to taste and enjoy.

Put the pot on the stove and add water to cover the hominy by 2 in (5.1 cm). Transfer the pot to a burner on your stovetop where you will cook it. Pour in enough additional cold water that the hominy is covered by approximately 2 in (5.1 cm) of water again.

Cover 2 1/2 cups (454 g) of dried hominy with water in a soup pot. Pour the dried hominy into a large soup pot. Fill the pot with enough cold water to cover the hominy by about 2 in (5.1 cm). Put the lid on the pot.

Boil the hominy for 10 minutes, then reduce the heat and simmer it for 3 hours. Let the hominy cook at a full boil for about 10 minutes, then turn the heat down to medium-low or whatever temperature brings the water down to a simmer. Let the hominy simmer for about 3 hours or until it is tender.

When the hominy is done cooking, it will typically crack and open up at one end, almost as if it’s blooming.

If you don’t have all the ingredients to make a traditional Mexican pozole with hominy, such as chiles, you can always just stew hominy along with whatever meat you have on hand and aromatics and spices like onions, garlic, cumin, chili powder, cayenne, and bay leaves.

What is hominy?

Perhaps you’ve heard the term “nixtamalization” pertaining to Mexican cuisine, and wondered what it meant. It’s a process that has to do with softening corn using lye and limestone, and has been in practice for thousands of years. During this process, corn kernels separate from the hull and soften and grow in size. The end result is hominy.

These mighty kernels are used in soups, stews, drinks, and most notably, taco shells. They make an excellent pantry staple to stock up on. But it’s not just the flavor that makes it a superior version of corn, it’s also the nutrition. Here’s what you need to know to get started with the puffy grain, and why you’ll be hot for hominy after one try.

One of the classic ways to use it is by making posole, a hearty Mexican stew that primarily contains the toothy kernels and meat (often pork). It’s also ground up for grits and turned into masa flour, which is used in essential crowd-pleasers like tortillas and tamales, or used to thicken soups and stews.

The end result is hominy. Uncooked hominy kernels tend to be larger than corn kernels thanks to the soak they get in the alkaline mixture, and end up measuring around the size of a quarter. They’re toothier than corn kernels as well, with a pleasing puffy texture that beats getting corn on the cob stuck in your teeth.

Hominy is a grain, so while it’s not packed with protein, it’s low in fat and helps you get in those all-important whole grains. Nutritionally, it’s pretty similar to corn. What makes it a better version of corn is the nixtamalization process which helps release more of its nutrients—niacin, or vitamin B3, gets separated from the corn so that it can be digested more easily.

If you even vaguely like the taste of corn, you should definitely give hominy a taste. On the other hand, if you don’t like corn, maybe you’ll find hominy more suited to your taste. Besides its taste and health benefits, the nixtamalization process it goes through is an interesting and important part of culinary history, and you’d be remiss not to give the end result a try. At the end of the day, we can all thank hominy for the magic that is a warm corn tortilla.