Ingredients
Scale
- ½ libra (8 oz/227 g) white hominy corn
- Water to rinse, soak and cook the hominy
- Milk to taste
- Grated panela (hardened sugar cane) to taste
- Guava paste to taste
Instructions
- Place the hominy in a large bowl and take out any dirt or bad corn kernel you may find. Then rinse the hominy with water and drain it. Finally cover it with enough water and let it soak overnight at room temperature.
- The next day drain the hominy and put it in a cooking pot. The size of the pot depends on how much corn you are cooking. Add enough water so that it covers the hominy by about 1 inch (2,5 cm). Then cover the pot and bring the water to a boil on high heat. Reduce the heat to medium low and cook the hominy for about 2 hours or until tender. Check the water level every 20 minutes and add more if you think it’s necessary.
- Once the hominy is cooked, serve immediately in a bowl with milk, grated panela and guava paste on the side.