Nixtamalized Hominy Stew

First developed in Mesoamerica over three thousand years ago, nixtamalization is a way of processing dried corn. Soaking and steeping maize in an alkaline agent (calcium hydroxide, commonly known as lime) is called nixtamalization—a process that strips off the corn kernel’s outer layer, making it easier to grind, increasing its nutritional quality, and improving its aroma and flavor.

I adapted Sean Sherman’s Missouri Pozole and used De Colores Farms & Foods hominy nixtamal kit for this recipe. Allow 8 hours to prepare the hominy using the kit. You can substitute the nixtamal kit for 2 cups of dried hominy soaked overnight. If using the hominy nixtamal kit, I recommend longer cooking time (90 minutes) in the first step of the instructions. While preparing the squash, save the seeds and make roasted squash seeds for a garnish.

Print Recipe

Nixtamalized Hominy Stew

Ingredients

• 1 pound hominy nixtamal kit prepared following instructions
• 1 small butternut squash peeled and cut into 1/2-inch cubes (about 4 cups)
• 1 tablespoon fresh sage chopped
• 1 teaspoon red chile powder
• 6 cups corn stock or water
• 1/4 cup masa flour mixed with 1/2 cup water
• 1 tablespoon maple syrup or more to taste
• 1 batch roasted squash seeds
• 1 batch fried sage
• Salt to taste

Instructions

• Over medium heat, combine corn stock and hominy in a large stockpot. Bring to a boil, reduce heat, and simmer for about 30 minutes, until hominy is al dente. (Note that cooking time may vary depending on the source and age of your hominy.) Add remaining ingredients—squash, red chile, and sage— and cook at a simmer until squash is tender, about 25 minutes. Slowly stir in the masa flour/water mixture and continue simmering until thickened. Season, to taste, with maple syrup and salt. Garnish with roasted squash seeds and fried sage.