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1
Place dried hominy in a heavy pot. Cover generously with cold water.
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2
Dissolve powdered lime in a small amount of water until fully milky, then stir into the pot.
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3
Bring to a simmer over medium heat and cook gently for about 20 minutes at roughly 90°C / 194°F, until the outer skins slip off easily when a kernel is pinched.
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4
Remove from heat and allow to cool in the liquid until handleable.
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5
Drain corn and, working in batches, rub off the loosened skins under running water. Pinch away the pedicel (cabeza) from each kernel.
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6
Return cleaned kernels to the pot. Cover with fresh cold water by at least 3 inches.
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7
Simmer gently — do not boil hard — for 1½ to 2 hours at 85–90°C / 185–194°F, until each kernel is fully tender and has opened at its tip like a small flower.
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8
Remove from heat. Reserve all cooking liquid for your soup base. Store hominy in its liquid until needed.