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, 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 Rancho Gordo's 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.
Made by: Rancho Gordo
Specifications: 1 lb.
Further Reading:Take a look at Rancho Gordo's Basic Bean Cooking for handy cooking and storing tips, then check out The Rancho Gordo Heirloom Bean Guide for more info and recipes using Rancho Gordo's delicious beans!
