Nixtamal (Hominy)
Using the corn as the base, calcium hydroxide is 1-1/2% by weight and water is 300% by weight.
Servings: 4 Servings
Calories: 138kcal
Ingredients
- 700 g Field Corn Hickory King preferred
- 10½ g Calcium Hydroxide (Cal, Slaked Lime, Pickling Lime)
- 2100 g Water
Instructions
Boil
- Add all ingredients to a stock pot and simmer until corn can break with fingers but still has a starchy core (hydrated/tender, but not fully cooked). Usually about 30 minutes.
- Turn off heat, cover, and let sit overnight
Remove Bran
- Dump corn into a colander and rub between hands while running cold water over it. The hulls should slip off easily.
- Rinse well to ensure hulls slip off and no residual calcium hydroxide remains
Notes
Use for tamales, corn nuts, or eat as hominy.
Nutrition
Calories: 138kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 352mg | Potassium: 242mg | Fiber: 3g | Sugar: 5g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg