Last Call: So that’s how hominy is made
For as frequently as we eat hominy in our house—at least once a month in pozole or other recipes—I never knew exactly how it was made. It’s corn, sure, but how does it get so puffed up? And where’s the kernel?
For as frequently as we eat hominy in our house—at least once a month in pozole or other recipes—I never knew exactly how it was made. It’s corn, sure, but how does it get so puffed up? And where’s the kernel?