Hickory King Dried Hominy

Our hominy is made with non-GMO open-pollinated Hickory King white heirloom corn typically grown by us on our farm, but our most recent harvest has run out! This batch is grown by a small family seed grower in northern Ohio that has been growing Hickory King corn and other open-pollinated varieties for several generations. Once harvested, it is then dried and shelled from the cob on an antique shelling machine.

Hickory King corn is a special variety of corn that has grown in our area for over 300 years, and is known for making the best hominy — also known as Big Hominy — due to the extra large size kernel. We cook the whole kernel corn in a nixtamalization process using culinary lime (calcium hydroxide) and filtered water. 

After cooking and soaking repeatedly, the indigestible outer skin of each kernel of corn is softened and removed with multiple washings of fresh water and hand agitation. The corn becomes tender and swells to 2-3 times in size. At this point, we drain the corn and dry it without added heat for 2 days.

Our dried hominy can then be used by cooking with 3 parts water to 1 part hominy plus salt. Cook a minimum of 50 minutes over medium heat or cook long and slow for hour or two or three or more. It can also can be made in a crockpot. Our hominy can be used in soups, pozole, sautéed with oil until crispy edges form, or as an addition to any recipe calling for hominy/pozole.

Contains 2 pounds, packed in a vacuum sealed bag placed inside a paper window bag with top folding closure. 2 pounds of dried hominy makes 6 pounds (approximately 18-20 cups) of cooked hominy. 

As seen on Tim Farmer's Country Kitchen.