Hominy Recipes
Hearty and flavorful hominy recipes — pozole, stews, grits, and Southwestern dishes with this uniquely textured corn.
★ Dinner
DinnerEasy Posole(Hominy soup) in the Crockpot
This recipe is the shortcut version of traditional posole, or as my family has always called it, Hominy Soup.
Dani RaeIngredients
- 5lbs Pork roast bone in
- 32 oz Beef broth
- 28 oz Red Chile sauce
- 48 oz White hominy
- 2 tbsp Minced garlic
- 1 tsp Ground cumin
- 2 tbsp Chili Powder
- 1/2 tsp Onion powder
- 1 tsp Garlic powder
- 1/4 tsp Dried oregano
- 1/4 tsp Cayenne Pepper
- to taste Salt
- to taste Black pepper
- 2 Bay Leaf
Instructions
- 1Place whole pork roast into crockpot. Add beef broth, red Chile sauce, seasonings and minced garlic into crockpot.
- 2Cook on low for 8 hours or high for 4 hours.
- 3With about 1 hour left to cook, take pork roast out of crockpot and shred into chunks. Return shredded meat into crockpot. Add White hominy. Let cook for another hour.
- 4Serve with diced white onion, shredded cabbage, avocado, radishes, limes… or whatever else you'd like to top it with.
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DinnerEasy Posole(Hominy soup) in the Crockpot
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Open in Pepper →Why Hominy Deserves a Spot in Your Pantry
Hominy is dried corn that's been treated with an alkaline solution, a process called nixtamalization that transforms its flavor, texture, and nutritional profile. The result is a plump, chewy kernel with a distinct earthy-sweet flavor that tastes nothing like regular corn.
Pozole — the classic Mexican soup — showcases hominy at its best, surrounded by braised pork, chiles, and garnishes like lime, radish, and oregano. Canned hominy makes this dish accessible on any weeknight.
The hominy recipes home cooks on Pepper return to most often are a testament to this ingredient's versatility across Mexican, Southern, and Southwestern cooking traditions.
Quick Tips
- 1
Rinse Canned Hominy Well
Canned hominy has a strong, slightly fermented smell straight from the can. A thorough rinse under cold water tones that down and lets the milder corn flavor come through in your dish.
- 2
Simmer It Low and Slow
Hominy holds its shape but needs time to become tender all the way through. In soups and stews like pozole, give it at least 30–45 minutes of simmering to develop the right soft, chewy texture.
- 3
Use It in Place of Potatoes
Hominy is a great swap for potatoes in chowders, stews, and skillet hashes. It has a similar heft but adds a distinctive earthy, corn flavor that makes the dish more interesting.
- 4
Toast Dried Chile Peppers First
Pozole is only as good as its chile base. Toast dried guajillo or ancho chiles in a dry pan for 30 seconds per side before soaking — it deepens their flavor and eliminates any raw, dusty bitterness.
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