New! Chowhound Cities: Satisfy your curiosity and your palate. Explore Cities
Home Cooking 25

can I use hominy to make nixtamal?

foodfirst | Jan 11, 2006 02:50 AM

I live in a country barren of corn tortillas. A possible sop for my craving: one of the Bayless books has a recipe for a large banana leaf-baked tamal, dough made from nixtamal.

I have New Mexican dried posole. Googling a few Mexican food sites has only confused me ... dried corn cooked/soaked in water with lime produces nixtamal. Pick off the husks and you have hominy. But I thought posole = hominy?

Is my posole basically dried corn, the type I can use to get from point A (massive corn dough cravings) to point B (nixtamal)?

Want to stay up to date with this post?

Recommended From Chowhound