Made up a ton of it from the maize I got from Jalisco meat market.
Dried purple and big puffy white.
No real recipe yet and used wood ash lime and baking soda in the process.
Basically looking for anything to bring the pH up.
Lessons learned, don't mix corn to do this.
I realized it right after I did it but there was no turning back.
The purple took way longer than the white so it sort of messed up (over did) the white corn.
But it is still okay.
Will also do it a little different next time.
Any who, after it was done I rinsed it like a million times.
I brought the wood ash and lime to a boil and let it sit for 2 hours and drained off the water in another container.
This made the water alkali and ready to hot soak the corn in.
The white was ready so much faster than the purple it was about to fall apart.
Turned off kettle and let sit over night.
Stuff puffed up about 4 times the size it was.
Now I have this giant kettle of hominy to deal with.
There are about a thousand videos on how to do it and none of them are the same.
My mom used to make this stuff in a big cast iron kettle over a fire outside.
These same kettles she made lye soap in.
I was a wee thing and remember it but not exactly how to do it.
After it was made it was canned in jars.
I have pictures but my phone is charging.
Plus bonus recipe idea soon.

PS since you use dent corn most of the time to do this a person could if they wanted buy a sack of deer corn to do this.
I doubt if there are any runs on deer corn so don't tell anyone.

Interesting. I have never tasted hominy.

I love hominy. I add bacon, a little bacon grease, and grated Parmesan cheese. You say you use lime juice to make it more alkaline? I thought lime juice was acid? But a hint of lime in the hominy would be tasty.

Here are a few photos of the process.
Including the wood ash before and after.

Nan6b wrote: ↑Sun Apr 05, 2020 8:53 am I love hominy. I add bacon, a little bacon grease, and grated Parmesan cheese. You say you use lime juice to make it more alkaline? I thought lime juice was acid? But a hint of lime in the hominy would be tasty.

No not lime juice, hydrated lime like you would use in pickles AKA slacked lime AKA builders lime.
The stuff made from lime stone AKA Calcium hydroxide.
In Mexico they call it CAL.

So it is basically puffed up dried corn? Does it taste like corn?

brownrexx wrote: ↑Sun Apr 05, 2020 9:22 am So it is basically puffed up dried corn? Does it taste like corn?

Not really and it is the only way to eat corn and get anything good out of it.
If I wanted to I could grind up the hominy and make corn tortillas out of it or tamales.
Here is a video explaining it and how they do it in Mexico.
The lady speaking says central America but Mexico is in north America.
Nixtamal

I make hominy occasionally, when I want to make Mexican pozole. I make it with that cal, that you mentioned, which I get cheap at the Mexican grocery. It's also what gives corn tortillas, tamals, and other Mexican corn products their delicious flavor - the nixtamal is ground into masa, or dried, and ground into masa harina. I assume that was what the video was about!

pepperhead212 wrote: ↑Sun Apr 05, 2020 10:57 am I make hominy occasionally, when I want to make Mexican pozole. I make it with that cal, that you mentioned, which I get cheap at the Mexican grocery. It's also what gives corn tortillas, tamals, and other Mexican corn products their delicious flavor - the nixtamal is ground into masa, or dried, and ground into masa harina. I assume that was what the video was about!

Yes it explained the process you just dont cook it as long to make masa.
Here is a video in Spanish where a lady goes from her garden to a taco.
She soaked it over night after cooking for some time.
Totally old school.

This purple corn is a beast big time.
Trying to make hominy by using baking soda with it.
Not for sure if it is the baking soda or the corn.
Cooked it some yesterday in it and then let it soak over night in fresh water.
Not good enough.
Came home from work and am boiling it in more baking soda and water.
I need to stop off at home depot and get a big sack of hydrated lime.

The last attempt was a success.
Had it for supper with mayocoba beans with chili powder and cumin.
Leftover chicken fried steak too.