Corn for hominy or corn for mungunzá (depends on the state where you live) | 500 kg
Coconut milk | 500 ml
Condensed milk | 2 can(s)
Sour cream | 1 can(s)
Cinnamon stick | 2 unit(s)
liquid milk | 500 ml
Milk powder | 1 cup
Water for cooking | to taste
Sugar | to taste
Cinnamon powder | to taste
Recipe
Wash the corn kernels well and leave to soak for 2 hrs before cooking, then put the kernels in a pressure cooker put enough water three to four fingers above the kernels, add the cinnamon stick and take it to cook after you get it pressure leave for 20 to 25 min.
After all the pressure comes out, open the pan and add the condensed milk, coconut milk, liquid milk and powdered milk and cream, mix everything and leave it on low heat until the broth gains a creamy consistency.
At this point, you can do it.
Sprinkle ground cinnamon on top.
(if you prefer it sweeter, add half a cup of sugar, if the grains are still hard, cook but a little under pressure before adding the other ingredients)