• Rinse the hominy corn kernels 3 times or until the water runs as clear as possible, then drain.
• Place the hominy corn in a bowl, then add 2½ cups of fresh water and let it soak overnight. 📌(If you're short on time or didn’t get a chance to soak the hominy corn, you can use the pressure cooker method or stovetop method below).
• Drain the soaking water and transfer the hominy corn to a large pot. Add 5 cups of water and bring to a rapid boil over medium-high heat for 5 minutes
• Reduce heat to a simmer and cook until the water reduces and the kernels are tender. If needed, add 1 cup of water at a time and continue simmering until fully softened.
• In a small bowl, whisk together flour and 3 tablespoon milk; set aside.
• Once the water has reduced and the liquid becomes a thin, gelatinous slurry, stir in the milk and reduce heat to low (should have just a slight bubble).
• Add nutmeg, cinnamon, vanilla, and the flour-milk mixture, stirring every few minutes with a wooden spoon for 10-12 minutes, or until the porridge reaches your desired consistency.
• Sweeten with condensed milk, remove from heat, and serve warm.

📌 Pressure Cooker Method

• Add hominy corn, salt, and water to the pressure cooker. Cook on high pressure for 40 minutes, checking after 20 minutes to see if more water is needed.

  2. After 40 minutes, taste a few kernels. If they’re still too firm, cook for a little longer or proceed with the next step.

  3. Add milk, spices, and vanilla, then simmer.

  4. Mix flour with a little water, then stir it into the porridge to help thicken.

  5. Stir in condensed milk and sweeten to taste.

📌 Stovetop Method (Without Soaking)

• Add hominy corn and water to a medium-deep pot and bring to a boil. Cook until the kernels soften to your desired texture, which can take at least an hour or more.

  2. Once soft, add milk, spices, and vanilla, then continue simmering.

  3. Mix flour with a little water, then stir it into the porridge to thicken.

  4. Sweeten with condensed milk to taste.