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 forwhite pozole,red pozole, andgreen pozole. You can also use cooked hominy insalads,soups and stews, or tossed with some beans or bitter greens. Leftovers can be pureed for hominy grits.