Premium Purple Hominy Corn – Maíz Pozolero Morado for Pozole

Purple Hominy Corn

Striking purple nixtamalized corn — a festive, colorful hominy for special-occasion pozole.

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Nutritional Benefits

Purple hominy (maíz pozolero morado) is nixtamalized corn with a deep, natural color and a slightly nuttier flavor than white hominy. It is naturally gluten-free, low in fat, and provides fiber and carbohydrates for hearty meals, while its purple hue comes from the corn's natural pigments.

The large kernels bloom tender as they simmer, making a beautiful showpiece for festive pozole and menudo.

How to Cook

Rinse the hominy and, if starting from fully dried kernels, soak overnight. Simmer in plenty of water or broth for 2 to 3 hours until the kernels swell and turn tender, topping up liquid as needed.

Once tender, build it into your pozole or soup of choice; the purple color deepens the finished dish beautifully.

Recipes

Pozole Morado – Simmer the purple hominy with a rich chile broth for a striking, festive bowl.

Día de Muertos Pozole – Feature the colorful kernels in a celebratory pozole with traditional garnishes.

Menudo – Add the tender hominy to a classic tripe and chile soup for extra color and body.

FAQ

Do I need to soak the hominy?
If using fully dried kernels, an overnight soak helps them cook evenly and bloom fully.

How long does it take to cook?
About 2 to 3 hours at a simmer until the kernels are tender and swollen.

Is the purple color natural?
Yes, the color comes from the natural pigments of the heirloom purple corn.

How should I store it?
Keep dried hominy in a cool, dry place in a sealed container for a long shelf life.

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