What Is Hominy?

How Is Hominy Produced?

Hominy is made from maize, or field corn, the same type of corn used to create staple products like cornflakes and cornmeal. Unlike sweet corn, it isn't eaten fresh off the cob; instead, it undergoes a special process that makes it ready for cooking and consumption.

The process of creating hominy is called nixtamalization, in which corn is soaked in an alkaline solution. This removes the corn's outer hull and germ, causing the kernels to expand and nearly double in size, giving hominy its distinctive, puffed appearance.

Where to Find Hominy

Hominy is commonly available in well-stocked supermarkets and Latin American grocery stores. You can find it dried, which requires soaking and simmering just like dried beans. Canned hominy is also an option, already cooked and ready to be rinsed before adding to your dishes. For a different twist, hominy grits—dried hominy ground into cornmeal—can be found in specialty stores, often used to thicken soups and stews.

How to Cook with Hominy

Check your hominy recipe to determine whether you need dried or canned hominy. Dried hominy needs to be soaked for several hours and simmered for an extended period, so be sure to plan ahead.

Hominy is most famously used in posole, a classic Mexican soup featuring the grain, meat, and garnished with fresh vegetables like radishes, cabbage, and avocado. It's also a great addition to other soups and stews, such as Chicken Tortilla Soup, Taco Bean Soup, or Butternut Squash and Turkey Chili.

Hominy makes a fantastic base for hearty side dishes as well. Try dishes like baked Hominy with Cheese, spicy Fast Eddie's Deadly Hominy Casserole, or the super simple Zesty Hominy and Cheese.

The soft texture of cooked hominy makes it an excellent binder. Simply mash it up and mix it into your dish to help thicken it, such as in these Fish Burger Surprise patties. It's perfect for creamy soups, casseroles, and vegetable side dishes.