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.
Try Tastease free →