Sometimes you can find red hominy instead of the regular white (thanks Rancho Gordo!) but no matter the color, home cooked (rather than canned) preserves the chewy bite you need for the Mexican soup posole. To cook, simply soak the hominy for several hours then simmer it with a little salt until bloomed and tender, about 1 1/2–2 hours (or use a slow cooker set to low for 3–4 hours). Other ways to use cooked hominy: add it to black bean slaw or warm up a dish of refried beans and hominy sprinkled with some shredded cheddar.
How to Cook Dried Hominy
1 pound dried yields about 6 cups cooked
Ingredients
- 1 lb dried hominy Rancho Gordo
Instructions
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Soak dried hominy (in water to cover by several inches) 6–8 hours or overnight.
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Put the soaked hominy in a large pot and add enough water to cover by a couple inches. Bring to a boil, add a couple teaspoons of salt and gently simmer for a couple hours, until almost tender. Alternatively, use a slow cooker for 3–4 hours set to low.
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Remove from heat, let cool, drain then store in the refrigerator until ready to use. Freezing also works well with hominy.
