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