Mmmm we make it here in New Mexico we call it Posole we add pork and green or red Chile we do it every year for the holidays along with pork tamales and other goodies
My momma use to make homemade hominy. Only she made a large quantity because she wanted to freeze some. She mixed corn with lime water in a no. 10 washtub, let it set for several days until all the shells easily came off the corn. Then she rinsed and rinsed and then rinsed it a third time. Then it was done. OMG !!! It was amazing !!!! I can't explain how good it is. The stuff you get in a can is a joke compared to homemade. If there were more people that could taste this, more people would like hominy and would make it. I cannot thank you enough for posting this !!!
This woman is beautiful from the inside out. Her knowledge on hominy, old school cooking and processing techniques and sustainability is inspiring. This video made my evening! 😀
After seeing this video this spring I ordered a pound of the corn from her etsy store. It was 14 feet tall and I got 2 or 3 ears per stalk. I was amazed at how sweet it was for an old dent corn variety. Some ears I got were 24 inches long. She was a pleasure to deal with and this is truly a great variety of corn. I am currently drying it to try my hand at making homney this winter. Great video series.
I recently rediscovered hominy! I get the giant cans from the Latino section in grocery store & divide into quart bags & freeze. Saute in a little bacon fat with salt & plenty fresh ground black pepper. Truly, amazingly delicious! Thanks for video.
The lady is so calming. Idk what it is about her but she just has such a soothing vibe and radiates so much knowledge with every word. I wish she was my grandma 😆
Iam Choctaw and we make a hominy dish called Tanchi Labona. Boil your hominy with chunks of your favorite meat, traditionally deer, elf or buffalo but later pork was used as were chicken gizzards or necks. Just water, hominy and your meat... maybe a little salt to taste
My family grew Hickory King corn growing up. Local farmers don't grow it because most people like the sweeter hybrids. We grew it for hominy and I think it makes the best pickled corn. After many failures I was finally able to make pickled corn. Those memories of my childhood came rushing back. My wife and I live in WV just past the KY state line. We are both retired so we just might make a trip to Mount Olivet.
I dont know what led me here, we have also hominy in my country ,we eat it as a dessert with a fresh coconut grate( a source of coconut milk),brown sugar/condensed milk and a lil bit of salt. Gosh i missed eating it already.we call it “ Binatog” It smells and taste so good.perfect for my coffee.
This brings back lots of memories of my mom making hominy for our family on our farm (west-central Illinois). Thanks for sharing this video! (One of my sisters has the old hand-sheller that used to be down in the horse barn. It's got go be well over 100 years old.)
Tim, I can remember my dad making hominy a few times when I was a sprout. The urge to make it myself has flung up on me, and my corn is in the lime water as we speak. Thanks for doing this segment!
LOVE me some Hominy. Especially the Yellow Hominy. I'll usually fry it up in the skillet with butter and sprinkle it down with Parsley and Garlic Powder. But also,I'll mix in it a Big batch of Tex-Mex for the Family and they absolutely LOVE it. I'll usually slice up some smoked sausage in a cast iron skillet,with butter and mix in some sweet kernel corn,Hominy,black beans,bell peppers,onions,diced tomatoes,and a can of sliced potatoes. Usually I'll make a large batch of Homemade Cornbread to go with it as well.
Now I know what I am making for dinner tonight "Hominy, Chicken Verde Soup". Heading to the market for the ingredients to cook this soup in a minute. Thanks Tim and Nikki.
SO FASCINATING!!! We've eaten hominy sparingly over the years as our go-to starch has been rice. I've recently been "enlightened" about this age-old staple and now we love it!!! I knew it was of the corn family but did not know all you've shared in this vid, so thanks!!!
What a fascinating history of Hominy. I never realized how it was made. In fact, I've never really heard about hominy before tonight, I love learning about new things. This seems like a lost specialty, Thank You for sharing this video.
Good segment. I was familiar with the steps in making Hominy but had forgotten. Thanks for reacquainting me with this very interesting product of early Americana.
The first time I ever tried or heard of hominy was around 1978 in Orgonia, Ohio at a place called Pioneer Village. It is a park that has many old log cabins and structures in it. They had a different log structure for different activities that were going on like weaving, blacksmithing, cutting sugar cane etc. They used to cook the old fashion way in big cast iron kettles over an open wood fire and you could smell the hominy from the other side of the park. The way that I had it was the way the gentleman cooking it told me to try it, with sorghum drizzled over it. I was hooked from then on. I've always associated hominy with some type of sweet syrup on it but I'd like to try it other ways also. This is the inspiration I need, thank you....
Sounds a tiny bit different than the nixtamalization process for corn for tortillas. That process calls for one percent by weight for the calcium hydroxide and it’s not cooked as long. This recipe seemed to call for quite a bit more calcium hydroxide, but it is a different end product. Looks yummy, I’ll make some!
Thats so interesting how homny is made. Im in Honduras most everyone up here in the mountains are farmers.. I would like to learn about these processes to share with the people here
Thanks Tim - When I was little we had hominy and I liked it. Then 45 years later I was given a can of it and I thought what am I going to do with that. I placed it in some homemade soup and it was wonderful. Now I have 2 more ideas on how to cook with it. Loved hearing about the history of King corn as well.
I love white hominy and have always wanted to know how to make it. Also wondering how to can it. I’m assuming it’s canned just like corn? Thank you so much for sharing. I have my seed and am planting it this year. God bless.
This is interesting! Thank you so much! The base water getting the coating off reminds me of how my mother always made corn on the cob…she’d slice a knife down each “row” because she said if you didn’t, you couldn’t digest it. I never knew anyone else who did that…but maybe that makes sense (at least her idea..may not have saved the nutrients, I don’t know) considering what you talked about. (She also loved hominy but never made it. The corn “de-cobber” machine is really cool!
I like how nice and clean your corn looked when you added it to the water. When I got to that step and statrted stirring it a bunch of debris and what appeared to be corn weevils floated to the surface. The more I stirred, the more weevils appeared. I removed them and continued with the nixtamalization process, but I hope that it's not a sign of poor quality or stale corn.
Tim, I hope you received my email about "Sunflower Sundries" yesterday, but just in case...... I retired in August of this year and since then a few of my church friends and I have been searching interesting places in Kentucky to visit. After watching your show that you and Nikki host I saw this interesting lady, Jennifer, owner of Sunflower Sundries. One of us ladies lives in Casey County, the other in Boyle County and I live in Jessamine County. We " finally " got together and made a road trip up there yesterday. I must say that it was worth every minute! So nice, met Janet, spoke with Jennifer via cell phone. Such nice folks! We are returning !!!! Love your show Tim and Nikki !!! May God bless you all .PS, You called me a few years ago and left a message on my office phone. I had requested the recipe for Venison Stew. My Dad, Denver Townsend, was number one in Archery in KY in the 70's. I would love to see this on your show again.Warm regards,Debbie Gibson
You are a truly lovely lady. Real beauty Is seen in beautiful eyes that smile. Only 56 yrs to figure such simple things out. Anyways hi from a cowboy in Texas
Jamaicans make the best hominy corn porridge (just had to get that in there). It's my favourite porridge. Thanks for the video. I'm learning for the first time how hominy is made...........
That's so interesting !! I never knew that this was how they made hominy . Love how they make everything own their own. Including the soap . Thank you for sharing this video with us !! I'm gonna share this with my family and friends on Facebook.
Mmmm we make it here in New Mexico we call it Posole we add pork and green or red Chile we do it every year for the holidays along with pork tamales and other goodies
I love this video. I am growing Hickory King corn and had wondered how to process it.
My momma use to make homemade hominy. Only she made a large quantity because she wanted to freeze some. She mixed corn with lime water in a no. 10 washtub, let it set for several days until all the shells easily came off the corn. Then she rinsed and rinsed and then rinsed it a third time. Then it was done. OMG !!! It was amazing !!!! I can't explain how good it is. The stuff you get in a can is a joke compared to homemade. If there were more people that could taste this, more people would like hominy and would make it. I cannot thank you enough for posting this !!!
6:40 I've never heard a more true statement in my life
I'm Mexican and these practices are still a normalcy and very common.
are tortillas and massa etc made from this kind of corn or do you also use regular yellow or white corn too?
Their still common in the hills and hollers.
@@ARCSTREAMS I think you can use any type of corn, as long as it's nixtamalized. My grandma used blue and red corn 😋.
This woman is beautiful from the inside out. Her knowledge on hominy, old school cooking and processing techniques and sustainability is inspiring. This video made my evening! 😀
After seeing this video this spring I ordered a pound of the corn from her etsy store. It was 14 feet tall and I got 2 or 3 ears per stalk. I was amazed at how sweet it was for an old dent corn variety. Some ears I got were 24 inches long. She was a pleasure to deal with and this is truly a great variety of corn. I am currently drying it to try my hand at making homney this winter. Great video series.
I recently rediscovered hominy!
I get the giant cans from the Latino section in grocery store & divide into quart bags & freeze.
Saute in a little bacon fat with salt & plenty fresh ground black pepper. Truly, amazingly delicious!
Thanks for video.
If only I could meet her in person. She's gentle, caring and friendly. Feels like family already.
The lady is so calming. Idk what it is about her but she just has such a soothing vibe and radiates so much knowledge with every word. I wish she was my grandma 😆
Good morning!
Thank you 🙏.
For sharing with all of us.
Great lady! One in a thousand.
Iam Choctaw and we make a hominy dish called Tanchi Labona. Boil your hominy with chunks of your favorite meat, traditionally deer, elf or buffalo but later pork was used as were chicken gizzards or necks. Just water, hominy and your meat... maybe a little salt to taste
I make pear butter as Jennifer does and I don’t need any sugar or pectin! It’s plenty sweet 😋
I’m so excited to try making hominy 😄 What a treasure this episode was!
My family grew Hickory King corn growing up. Local farmers don't grow it because most people like the sweeter hybrids. We grew it for hominy and I think it makes the best pickled corn. After many failures I was finally able to make pickled corn. Those memories of my childhood came rushing back. My wife and I live in WV just past the KY state line. We are both retired so we just might make a trip to Mount Olivet.
I dont know what led me here, we have also hominy in my country ,we eat it as a dessert with a fresh coconut grate( a source of coconut milk),brown sugar/condensed milk and a lil bit of salt.
Gosh i missed eating it already.we call it “ Binatog” It smells and taste so good.perfect for my coffee.
I love hominy. I love it with the southern pork and fried with butter. It's wonderful to eat.
This showed in my feed and the entire video fascinated me. Simple life seems to bring me peace. I could watch this on a rainy day on my front porch.
Hominy is the bomb! I make hominy & vegetable stew with a tomato base. Delicious!!
God bless her, and thanks for the recipe!
Great video. Thanks for finding and sharing her with us.
Oh this woman is such a delight! So knowledgeable and eloquent.
Glad you are keeping that heirloom variety of corn growing!
This brings back lots of memories of my mom making hominy for our family on our farm (west-central Illinois). Thanks for sharing this video! (One of my sisters has the old hand-sheller that used to be down in the horse barn. It's got go be well over 100 years old.)
Glad you enjoyed it
Tim, I can remember my dad making hominy a few times when I was a sprout. The urge to make it myself has flung up on me, and my corn is in the lime water as we speak. Thanks for doing this segment!
Y’all don’t even gotta go way back. I’m Mexican and I’m making this in my kitchen rn lol
LOVE me some Hominy. Especially the Yellow Hominy. I'll usually fry it up in the skillet with butter and sprinkle it down with Parsley and Garlic Powder. But also,I'll mix in it a Big batch of Tex-Mex for the Family and they absolutely LOVE it. I'll usually slice up some smoked sausage in a cast iron skillet,with butter and mix in some sweet kernel corn,Hominy,black beans,bell peppers,onions,diced tomatoes,and a can of sliced potatoes. Usually I'll make a large batch of Homemade Cornbread to go with it as well.
Yum!
Now I know what I am making for dinner tonight "Hominy, Chicken Verde Soup". Heading to the market for the ingredients to cook this soup in a minute. Thanks Tim and Nikki.
SO FASCINATING!!! We've eaten hominy sparingly over the years as our go-to starch has been rice. I've recently been "enlightened" about this age-old staple and now we love it!!! I knew it was of the corn family but did not know all you've shared in this vid, so thanks!!!
What a fascinating history of Hominy. I never realized how it was made. In fact, I've never really heard about hominy before tonight, I love learning about new things. This seems like a lost specialty, Thank You for sharing this video.
Baking soda works as well. My grandmother made several bushels of corn a year worth of hominy using baking soda
My mother and grandmother always made this. Love it.
she seems like a nice lady. This is what makes me love your channel so much, that you have different guests teaching us new things. :)
Good segment. I was familiar with the steps in making Hominy but had forgotten. Thanks for reacquainting me with this very interesting product of early Americana.
What a fascinating video, I love her, what an intelligent gem of a person!
The first time I ever tried or heard of hominy was around 1978 in Orgonia, Ohio at a place called Pioneer Village. It is a park that has many old log cabins and structures in it. They had a different log structure for different activities that were going on like weaving, blacksmithing, cutting sugar cane etc. They used to cook the old fashion way in big cast iron kettles over an open wood fire and you could smell the hominy from the other side of the park. The way that I had it was the way the gentleman cooking it told me to try it, with sorghum drizzled over it. I was hooked from then on. I've always associated hominy with some type of sweet syrup on it but I'd like to try it other ways also. This is the inspiration I need, thank you....
You are very welcome!
my GGmother had palegra and is a survivor of the carlisle indian school
What an amazing lifestyle. Wish I could live like this.
Sounds a tiny bit different than the nixtamalization process for corn for tortillas. That process calls for one percent by weight for the calcium hydroxide and it’s not cooked as long. This recipe seemed to call for quite a bit more calcium hydroxide, but it is a different end product. Looks yummy, I’ll make some!
I am eating fried white hominy right now. My mom used to make this for us when I was a kid. Still enjoy it.
Thats so interesting how homny is made. Im in Honduras most everyone up here in the mountains are farmers.. I would like to learn about these processes to share with the people here
What a sweet lady. I love hominy and grits.
got 7 stalks of hickory cane corn growing in my garden. 2 nd year. great video tim GOD BLESS
Thank you mam.
thanks Tim for sharing the video thanks and blessings from Azusa California
I just enjoy Hominy! I'm watching this segment to learn. Very interesting and insightful. Will continue watch you. Thanks!
Thank you!
Great video
I like the native refrence to natives nice got you a 👍
Gotta Love Her good explanations well descript"
good explanation on the process, lovely nice lady there
Thanks
Thanks Tim - When I was little we had hominy and I liked it. Then 45 years later I was given a can of it and I thought what am I going to do with that. I placed it in some homemade soup and it was wonderful. Now I have 2 more ideas on how to cook with it. Loved hearing about the history of King corn as well.
Thank you for sharing this wonderful video information ❤❤❤❤❤❤❤
It looks delicious 😋.
Thank you for sharing!
I love white hominy and have always wanted to know how to make it. Also wondering how to can it. I’m assuming it’s canned just like corn? Thank you so much for sharing. I have my seed and am planting it this year. God bless.
I've always wondered if people can make paw paw jelly
I love hominy! I was curious on how it's made! Thank you Tim! Thank you Jennifer. Your meal looks delicious!
Posole and Menudo 🇲🇽
Yes my grandmother taught us how to make homemade hominey
That's a beautiful hair style...Natural.
Very nice video! 👍🏆
Tim, I love your vids. I first found you when I was learning about the old Long Rifles. Please keep up the great work.
Thank you Ron!
Great lady, great episode
very interesting video, I love hominy corn. This lovely lady sure makes it look simple.
Awesome video. I never knew how this was made
So lovely...thanks so much!
Great video. I love hominy and Jennifer you have made it a fun food as well.
Thank you 🙏.
Great video Tim. Sounds like a blast. What a really amazing interview
I Love Hominy, It's so good.
Have used ashes before in Kenya this is interesting
Very informative i really enjoyed your video.
fantastic video..very informative and well done..thanks for doing this. I've always wanted to know the steps for this and now i know.
Excellent video. I learned a lot and now I'm hungry!
Thanks for joining us!
Love your story telling wow, you're wonderful.
so after it has been processed and dried do they juts leave it in bags like that at room temp or you need to put in fridge ?
I like the calcium hydroxide as it adds some extra calcium to the corn. However I’ve heard the ashes add a nice flavor.
This is interesting! Thank you so much! The base water getting the coating off reminds me of how my mother always made corn on the cob…she’d slice a knife down each “row” because she said if you didn’t, you couldn’t digest it. I never knew anyone else who did that…but maybe that makes sense (at least her idea..may not have saved the nutrients, I don’t know) considering what you talked about. (She also loved hominy but never made it. The corn “de-cobber” machine is really cool!
Great video i always wondered what hominy was
+bud moore (buckshot32000) Thank you!
I like how nice and clean your corn looked when you added it to the water. When I got to that step and statrted stirring it a bunch of debris and what appeared to be corn weevils floated to the surface. The more I stirred, the more weevils appeared. I removed them and continued with the nixtamalization process, but I hope that it's not a sign of poor quality or stale corn.
When my family moved up from South America I had my first taste of hominy. I loved it. Soon after I had hominy grits - how is that made?
Good stuff worth knowing! Thanks!!
you're welcome!
Mexican food....Mmmmm!!
Tim, I hope you received my email about "Sunflower Sundries" yesterday, but just in case...... I retired in August of this year and since then a few of my church friends and I have been searching interesting places in Kentucky to visit. After watching your show that you and Nikki host I saw this interesting lady, Jennifer, owner of Sunflower Sundries. One of us ladies lives in Casey County, the other in Boyle County and I live in Jessamine County. We " finally " got together and made a road trip up there yesterday. I must say that it was worth every minute! So nice, met Janet, spoke with Jennifer via cell phone. Such nice folks! We are returning !!!! Love your show Tim and Nikki !!! May God bless you all .PS, You called me a few years ago and left a message on my office phone. I had requested the recipe for Venison Stew. My Dad, Denver Townsend, was number one in Archery in KY in the 70's. I would love to see this on your show again.Warm regards,Debbie Gibson
Locals burned wood and made hominy with wood ashes which cost nothing.
I found this fascinating 👀
You are a truly lovely lady. Real beauty Is seen in beautiful eyes that smile. Only 56 yrs to figure such simple things out. Anyways hi from a cowboy in Texas
Love the video I love love love hominy. Can I buy this from you?
Sorry, no. But you can buy from her store. And it is GOOD!
How do yall can hominy.. I love your videos
Jamaicans make the best hominy corn porridge (just had to get that in there). It's my favourite porridge. Thanks for the video. I'm learning for the first time how hominy is made...........
Great video, and what a beautiful lady.
Thank you!
Would love to set around that table while my mother and this lady had a long talk.
lol that repetitive hominy, hominy, hominy caught me off guard.
We always called Hickory King '8 Row'. Some folks call it 'Thumb Nail'.
That's so interesting !! I never knew that this was how they made hominy . Love how they make everything own their own. Including the soap . Thank you for sharing this video with us !! I'm gonna share this with my family and friends on Facebook.
Soaking it in calcium carbonate makes it a super food.
Cool, but could you include the metric system?
Respectfully, no. This show is a television show aired in the U.S. We post videos here after it airs. We don't use metric.
Do the hulls fall to the bottom when rinsing it?
fried in bacon grease, onions, garlic, and peppers ---choctaw style
Make the hominy into pozole and that is what Mexicans use it for with pork and chicken stew