Hominy

maíz pozolero / hominy

Flavor and role: Corn kernels treated with limewater (alkali) to remove the hulls; large, chewy and with a nutty corn flavour. Rinse canned hominy and use straight away.
Typical dishes and uses: Pozole, menudo, hominy stew
Substitutes: Hard to replace. For a similar texture, use the same amount of chickpeas or waxy corn kernels.
Storage: Canned 2 years at room temperature. Opened, keep covered in water in the fridge for 3–4 days.
Main countries: Mexico · United States
Used in this book: Pozole Rojo Locro Githeri Chili con Carne (Kenyan × Tex-Mex)Locro Patrio with Osso Buco and Smoked Bacon Miso Kabocha Locro (Argentine × Japanese)Locro Pot Pies with a Puff-Pastry Lid Pozole Rojo Especial (Bone-In Broth and Chile de Árbol Salsa)Gochujang Chicken Pozole (Korean-Mexican)Pozole Quesatacos with Red Consommé Dip

Updated 2026-10-10