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How to Cook Hominy in a Slow Cooker

by Christina Kalinowski

Hominy is made from whole corn kernels soaked in a lime or lye bath. The bath's corrosive nature removes the hull and germ and causes the kernel to puff up to twice its normal size, which imparts a unique flavor and chewy texture. Hominy comes fresh, frozen, dried and even canned, though canned hominy is lackluster in comparison. Try preparing fresh, frozen or dried hominy in a slow cooker for a texturally interesting treat.

Put the hominy in the slow cooker and cover it with at least 2 inches of cold water. Cover and cook on high for 1 hour.

Reduce the slow cooker heat to low and continue to cook until the hominy is tender and the kernels have burst open but still slightly firm. The approximate cooking time for fresh or frozen hominy is 5 to 6 hours and 9 to 12 hours for dried hominy.

Drain the liquid by pouring the hominy through a strainer and briefly rinse with cool water. Use immediately by adding to dishes or store for later use.

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