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


Cooked Dried Hominy Cooked Dried Hominy
Cooking your own dried hominy yields the best flavor and texture.
Yield: makes 7 cups
Time: 9 hours, 10 minutes


  • 1 lb. dried prepared hominy (2½ cups)
  • 12 medium yellow onion (4½ oz.)


  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.
  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.
  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.