Cooked Dried Hominy

Serves
makes 7 cups
Time
9 hours 10 minutes

Published on October 31, 2019

Canned hominy is readily available in supermarkets, but the dried version delivers far superior flavor and none of the gummy texture. Rancho Gordo sells a prepared dried hominy, available online or in some specialty markets. Use the cooked hominy to make Pozole Rojo.

Featured in: How to Make Pozole, Mexico's Greatest Party Food

Equipment

Ingredients

1 lb. dried prepared hominy (2½ cups)
¹⁄₂ medium yellow onion (4½ oz.)

ADVERTISEMENTAD

Instructions

Step 1

In a large pot, add the hominy and enough cold water to cover by 2 inches. Cover and set aside to soak at room temperature for at least 6 hours and up to 10.

Step 2

Transfer the pot to the stove. Add more water as needed to cover the hominy by 2 inches. Add the onion half, and bring the mixture to a boil over high heat. Cook at a full boil for 10 minutes, then lower the heat to medium-low, and cook at a gentle simmer until the kernels split open and feel tender with no chalkiness remaining at their center, about 3 hours. Check the pot occasionally, and add more water as needed to keep the kernels covered by about an inch of water.

Step 3

Set a colander over a large bowl and strain the kernels. If using the hominy for pozole, reserve the kernels and 2 cups of the cooking liquid, and discard the remainder of the liquid.

In a large pot, add the hominy and enough cold water to cover by 2 inches. Cover and set aside to soak at room temperature for at least 6 hours and up to 10.
Transfer the pot to the stove. Add more water as needed to cover the hominy by 2 inches. Add the onion half, and bring the mixture to a boil over high heat. Cook at a full boil for 10 minutes, then lower the heat to medium-low, and cook at a gentle simmer until the kernels split open and feel tender with no chalkiness remaining at their center, about 3 hours. Check the pot occasionally, and add more water as needed to keep the kernels covered by about an inch of water.
Set a colander over a large bowl and strain the kernels. If using the hominy for pozole, reserve the kernels and 2 cups of the cooking liquid, and discard the remainder of the liquid.