White Corn Posole/Prepared Hominy
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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.
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.
Cooking Instructions
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Joe Yonan
The Washington Post
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Best for corn tortillas
I cooked half a pound of Rancho Gordo Hominy in my slow cooker, then blended it in my high-speed blender. Stored it in the refrigerator overnight, then added 1/2 tsp salt and 1 1/2 cups Maseca masa and keaded it a bit. Let it rest about 10 minutes and it was the PERFECT consistency to roll into balls and flatten in my torilla press and cook on cast iron. Wow, the taste... It's WAY better than canned hominy used the same way. Delicious!
Review on 02/07/2019
OH. MY. GOD.
this hominy will truly make your pozole NEXT LEVEL. I can never go back to the canned stuff again. as many others have said, simmering it makes your home smell DELICIOUS. I soak and simmer the hominy on day 1, cool and refrig in its liquid, and then on day 2 I make my pozole, draining and adding in the cooked hominy at that point.
Review on 01/11/2019
Soooo Good!
No more cans for me, ever! Tastes purely of corn, like a freshly made corn tortilla but chewy. My chicken posole disappeared so quickly!
Review on 05/11/2019
Please, grits!
I’m hoping youall might consider grinding some of that marvelous nixtamalized corn into grits. Maybe I haven’t looked in the right places, but I would dearly love to eat grits that have the flavor I so loved growing up.
Review on 13/11/2019
So much flavor!
I briefly soaked in hot water before putting in instant pot with Rancho Gordo yellow eye beans, onions, smashed garlic cloves, carrots, celery, oregano, salt, and bay leaf. After about 90-100 min of cooking, I quick released the pressure, added a tomatillo-based green chili sauce I get from a local Mexican restaurant and simmered on slow for awhile. The beans and posole add so much flavor. I will start using in a number of stews, not just Mexican. I bought the posole on a whim having never cooke...
Review on 15/11/2019
