Hominy
Corn kernels treated with an alkali (nixtamalization) until puffy and chewy. The base of pozole and a common addition to soups. Sold canned and ready to rinse and heat, distinct in texture from regular corn.
Used for
- pozole
- soups
- stews
- side dish
In the kitchen
- Drain and rinse canned hominy before using.
- Simmer to soften further and absorb the broth's flavor.
- Pan-fry for a crisper texture as a side.
Picking it at the store
- White and yellow hominy are interchangeable in most recipes. Pick whichever your store carries.
- Canned is fully cooked and just needs heating through; dried hominy needs a long soak and simmer first.
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it, while you're actually cooking. Shop smarter, cook with confidence.
Start free →No credit card required