Hopi Hominy |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 2 cups shelled, dried, white or speckled corn | 10 cups water | 1 cup chamisa or other cooking ash |
| 1 | Put corn and water in an enamel saucepan, cover, and bring to a boil. |
| 2 | When water boils, stir in the cooking ash. (The corn will turn yellow-orange.) |
| 3 | Cover and simmer corn until hulls become loose and corn turns white again. Stir occasionally and add water as needed. |
| 4 | Drain corn in a colander and rinse under cold running water, removing hulls with your fingers. |
| 5 | The hominy can be dried or pressure canned for use at a later date, or can be patted dry and frozen in suitable containers. |