Premium White Hominy Corn – Maíz Pozolero Blanco for Pozole

White Hominy Corn

Large, plump nixtamalized white corn — the foundation of authentic Mexican pozole.

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Nutritional Benefits

White hominy (maíz pozolero blanco) is corn that has been nixtamalized, a traditional process that softens the kernels and enhances their flavor and texture. It is naturally gluten-free, low in fat, and a source of dietary fiber and carbohydrates for hearty, satisfying meals.

The big, tender kernels bloom as they simmer, giving pozole and menudo their signature body and bite.

How to Cook

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

Once tender, the hominy is ready to be built into pozole, menudo, or your favorite soup.

Recipes

Pozole Rojo – Simmer hominy with pork and a red chile broth, then top with cabbage, radish, and lime.

Pozole Verde – Combine with a tomatillo and green chile broth for a bright, tangy bowl.

Menudo – Add tender hominy to a classic tripe and chile soup for a traditional favorite.

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 it gluten-free?
Yes, hominy corn is naturally gluten-free.

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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