The essential nixtamalized grain, prepared in small batches, for hominy stews. New-crop heirloom corn makes our dried hominy even more superior to canned versions.
After a gentle simmer, dried hominy opens up like a delicious flower and is ready to use in soups, stews and the classic southwestern and Mexican dish, Pozole (or Posole). The corn is prepared by soaking in mineral lime (cal), then removing the skins. This process, called nixtamalization, changes the flavor (for the better) and introduces the vitamin niacin, making this ancient grain healthier and more nutritious than simple corn or cornmeal.
How to cook dried hominy: Sort and rinse hominy. Soak for 8 hours in cold water, then drain. Add to a large pot with 1 roughly chopped onion and cover with 2 inches of fresh water. Bring to a hard boil over high heat for 5 minutes, then reduce to a gentle simmer. Cook hominy uncovered until chewy and tender but not chalky, approximately 2 hours. Hominy usually flowers, like popcorn, when finished. Reserve 2 cups of cooking liquid for later use, then drain. One pound (or 2 cups) dried hominy yields about 7 cups when cooked, and substitutes for canned hominy in recipes with none of the rubbery texture.
Serving suggestions: By now, your whole kitchen smells like a glorious, delicious wet tortilla, and the real fun begins. Use cooked hominy to make Pozole. You can also use cooked hominy in salads, soups and stews or tossed with some beans or bitter greens. Leftovers can be pureed for hominy grits.
1 lb bag
A review..."I just made Pozole Verde with Rancho Gordo White Corn Pozole. I will never go back to canned! I had to cook it longer than specified before it bloomed, but the delicious corn flavor was worth it. I am from Texas and have been eating hominy/pozole all my life. This is the best I have ever had."