1 cup dried golden hominy corn
3 cups water
1/2 tsp salt
1 can evaporated milk (coconut or regular)
½ tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
1 tsp vanilla extract
1 tsp rose water (optional)
3 tbsp cornstarch
Condensed milk (coconut or regular) or sweetener of choice to taste
1) Add 3 cups of water to 1 cup of hominy corn in a medium-sized pot. Soak overnight or at least for a few hours.
2) After soaking, bring the hominy corn to a boil and add 1 tsp salt. Boil on medium heat for 40 minutes to an hour or until tender to your liking. Stir occasionally.
3) Add 1 cup of evaporated milk to the pot and reserve the rest from the can to use later. Using medium heat still, bring the pot back to a simmer.
4) Add the cinnamon, nutmeg, allspice, vanilla, and rose water (optional). Stir well. As the porridge continues to simmer, make a cornstarch-milk slurry.
5) In a small bowl, combine the cornstarch to ½ cup of the remaining evaporated milk (reserve the last bit for later, if needed). Mix well ensuring there are no lumps.
6) Pour the cornstarch mixture into the porridge and stir well. Bring to a simmer again, then turn the heat down to low as it thickens. Continue to stir.
7) After a couple minutes, don’t worry yet if the porridge is too thick, but if it’s too thin for you, use another tbsp of cornstarch to make another small slurry mixture to add.
8) Add the condensed milk or sweetener of choice to the porridge, and stir in well. Taste for sweetness and adjust using your sweetener as needed. If the porridge becomes too thick, stir in the remaining few tablespoons of evaporated milk or other milk of choice. Once the porridge reaches your desired consistency and level of sweetness, it is ready to serve.