Known in the US as hominy in the US, ma\u00ed\u00adz cacahuacintle is one of the favorite types of corn in Mexico. It has giant kernels that are whiter, softer, thicker, with rounder tops, than the regular white or yellow corn. It also has a deep, mealy bite.<\/p>\n
Its traditional name, cacahuacintle comes from the combination of two n\u00e1huatl words, cac\u00e1huatl and centli, meaning corn and cacao, because of its size, mostly. Though this giant corn is most used to make pozole, it is also used to make other dishes like tamales, sweets, drinks, and is eaten in street style crazy corn.<\/p>\n
When you buy dried hominy in the stores, it has already been peeled and what we call, beheaded, or descabezado.<\/i> That means that it has been already lightly cooked in order for the tough part that connects the kernels to the cobs -known as cap- to be removed.<\/p>\n
Cooking it is simple, just throw it in the pot, cover it with water, and wait for it to bloom… for about 3 hours. Literally to open up. That’s how you know it is ready. And just like beans, you don’t add the salt until the end, or it will toughen the kernels as they cook.<\/p>\n
Known in the US as hominy in the US, ma\u00ed\u00adz cacahuacintle is one of the favorite types of corn in Mexico. It has giant kernels that are whiter, softer, thicker, with rounder tops, than the regular white or yellow corn. It also has a deep, mealy bite.<\/p>\n","protected":false},"author":1,"featured_media":11034,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[1936],"tags":[],"dish":[],"meal":[],"event_type":[],"recipe-ingredient":[1199],"region":[],"time":[],"series":[],"yoast_head":"\n