Pozole, A mexican treasure

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Of course, you don't have to go to Mexico to get corn that's appropriate for hominy. You can use dent, flint, or a hybrid field corn with a high-protein and low-starch content. Just make certain before you start the process that the kernels of whatever corn variety you choose are hard and bone dry.

To begin, soak about 2 cups of dried whole-kernel corn in water overnight. Then drain the grain, place it in a 6- or 8-quart stainless steel pot, cover it with water, and add 3 to 4 tablespoons of hydrated lime . . . the kind that can be purchased in hardware or lumber stores. (I prefer lime to lye for soaking off corn hulls, though the latter substance can be used . . . at a ratio of 4 level tablespoons for every 2 gallons of water. However, remember that both materials are caustics and should be mixed only in stainless steel, glass, or unchipped enamelware containers.)

After stirring the solution thoroughly with a wooden spoon, boil the corn for about 30 minutes, or until the hulls begin to loosen, adding water to the pot if needed. (NOTE: When using either a lime or a lye solution, remember that the caustic steam can actually "burn" you just as badly as can the chemicals in their liquid or solid form.) Then remove it from the heat, cover it, and allow the grain to soak for another 30 minutes. This completes the softening process and saves energy that would be wasted by continued boiling.

The final step is to drain the cooked hominy in a colander and thoroughly rinse the kernels with cold water. After the water has been running over the corn for a few minutes, shuck off the hulls by rubbing handfuls of hominy between your palms. (I find that this isn't really much of a task, since the cooking has already done most of the work.)

Once you're through, you'll have a batch of fresh hominy to use in your authentic, delicious pozole . [EDITOR'S NOTE: See MOTHER NO. 46, page 72 for information on cooking with dried corn to produce other Mexican delicacies. To order back issues, turn to page 52.]

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