Featuring: Prepared Hominy/posole
Hominy is nixtimalized corn that has been treated with cal to release the vitamin niacin, making the grain healthier and easier to digest. Here’s how to cook hominy, also called posole.
Our white corn posole/prepared hominy is the subject of one of the most confusing name systems in English and Spanish. Sometimes we share elements of our cultures across borders and they morph into something new. The best thing to do when you are talking about living cuisines is to relax and not get too caught up in what is “authentic.”
When you are cooking posole, your whole kitchen smells like a glorious, delicious wet tortilla, and then the real fun begins. Use cooked hominy to make Pozole: follow our recipes for white pozole, red pozole, and green 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.
Pozole Recipes from The Rancho Gordo Kitchen
HOW TO COOK PREPARED HOMINY
To cook our prepared hominy, soak it in water to cover generously for 6 to 8 hours and then drain it and discard the water. Fill a large pot with fresh water, add the prepared hominy and a cut-up yellow or white onion, and put the pot over medium heat. Bring the water to a simmer and cook. Like with many foods, you can cook prepared hominy at a higher heat, but you risk the kernels falling apart, which isn’t a good thing in this case. I usually reserve about 2 cups of the cooking liquid to use in the stew I'm about to make, and discard the rest of the liquid. It isn't particularly good on its own. Soaked prepared hominy, cooked at a gentle simmer, should take about 2 hours; it’s done when the grains are chewy and tender but not chalky. Use a lid to control the intensity of the boil.
Two cups (one pound) of dried prepared hominy will yield about 7 cups cooked. It’s best used right away but can also be stored in the refrigerator in its cooking liquid for about 5 days.