Natural form

Dried hominy kernels before cooking — swollen, hull-free corn at its most elemental.

Shows the distinctive large, puffy, cream-colored dried kernels that distinguish hominy from ordinary dried corn, teaching readers the ingredient in its shelf-stable form.

Grains & Rice

Hominy

Corn kernels treated with lime that swell into the plump base of pozole.

Hominy is dried corn nixtamalized in an alkaline solution, which loosens the hulls and makes the swollen kernels more nutritious and flavorful. It is the heart of Mexican pozole and Andean mote dishes, sold dried, canned, or fresh. The treatment gives hominy its characteristic puffy texture and earthy corn taste.

Hominy is dried corn that has been treated with an alkaline solution—a process called nixtamalization—to produce the plump, chewy kernels fundamental to Mexican cuisine. The treatment with calcium hydroxide (cal) loosens the outer hull and swells the kernel into its characteristic dense, meaty texture quite unlike fresh corn. This ancient Mesoamerican technique, developed at least by 1500 BCE, serves both culinary and nutritional purposes: the alkaline cooking releases bound niacin (preventing pellagra), improves protein digestibility, and transforms the hard corn kernel into something genuinely satisfying to eat. The word "hominy" derives from the Algonquian term for this processed grain. In the pot, dried hominy triples in volume as it absorbs liquid, becoming substantial enough to anchor a bowl of broth, while canned hominy—already fully cooked—provides the same chewy bite without the overnight commitment. The cooking liquid, called nejayote, takes on a starchy, slightly grey character from the lime and is traditionally discarded for soup applications, though some cooks reserve it for tamales and breads.

Measured in: g
Storage: Pantry

Types & varieties

White Hominy

The standard variety for pozole, menudo, and hominy grits; milder, more neutral flavor

Yellow Hominy

Slightly sweeter, more corn-y flavor; works in soups and stews but less traditional for Mexican dishes

Posole

Coarsely ground hominy with a rougher, more irregular texture; the traditional cut for pozole rojo and verde

Blue Hominy

From blue or purple dent corn; less common, used in specialty dishes with an earthier, more complex corn flavor

Large-Cut Hominy

Chunks of hominy as opposed to whole kernels; preferred for pozole and chunky soups for visual appeal and varied texture

From Corn to Hominy: Understanding Nixtamalization

The transformation of raw dent corn into hominy hinges on nixtamalization—the cooking of corn in an alkaline solution. When dried corn simmers in water with calcium hydroxide (commercially sold as cal or pickling lime), the harsh alkali raises the pH and causes the hemicellulose in the hull to break down, allowing the kernel to swell to roughly twice its original size. The hull becomes loose and slides off easily, revealing the creamy interior beneath. This process is what distinguishes hominy from plain boiled corn, giving it that dense, almost meaty chew that holds up in hearty soups rather than dissolving into mush. Historically, nixtamalization was performed with wood ash (which contains potassium carbonate) or cal derived from limestone; today, food-grade calcium hydroxide is standard. The nixtamal can then be ground wet into masa for tortillas and tamales, or left whole as hominy kernels. Home cooks working with untreated dried corn can replicate the process using 1–2 tablespoons of cal per pound of corn, soaked 8–12 hours and simmered 2–3 hours until the hulls slip free.

Nixtamalization makes niacin bioavailable, preventing the niacin-deficiency disease pellagra in populations relying heavily on corn
The lime-treated cooking liquid (nejayote) is starchy and grey; discard it for clear broths but save it for tamales and breads
You can make hominy from scratch using untreated dried corn and food-grade calcium hydroxide

Common uses

Pozole rojo, verde, or blanco (the defining ingredient)Menudo (traditional beef tripe soup)Hominy grits (Southern US-style)Sopa de elote con hominyHominy salad (ensalada de elote) with mayo, lime, and chilesFritters and croquettes (using cooked hominy bound with batter)Charro beans and other bean dishes for bodyMexican-style street corn salads (esquites)Pinto or black beans slow-cooked with hominy for tex-mex side dishesTortilla soup base (in some regional preparations)

Tips & pitfalls

For dried hominy, soak overnight in cold water (8–12 hours) before cooking to reduce active cooking time.
Cook dried hominy in fresh water, not the soaking water; discard the soaking liquid as it contains bitter compounds from the hull.
Skim foam from the surface during the first 20–30 minutes of cooking; a clean surface indicates the hominy is nearly done.
Canned hominy is already fully cooked—add it to soups and stews in the last 15–20 minutes to warm through without overcooking it mushy.
Rinse canned hominy under cold water to remove excess sodium and the starchy liquid that can cloud broths.
Posole is cut coarser than whole-kernel hominy; for authentic pozole, look specifically for "posole" rather than generic hominy.
Do not confuse hominy with standard canned corn—true hominy has the chewy, dense texture of the nixtamalized kernel, not the crisp freshness of sweet corn.
Leftover cooked hominy freezes well in its cooking liquid for up to 3 months; thaw and drain before use.

Nutrition

72kcal

Energy

301 kJ · per 100 g

Where the calories come from

Protein 8%Carbs 80%Fat 11%

Protein

1.5g

3% DV

Carbs

14.3g

5% DV

Fat

0.9g

1% DV

Fiber

2.5g

9% DV

Sugars

1.5g

of which

Sodium

267mg

12% DV

Notable micronutrients

Zinc10% DV

Selenium5% DV

Magnesium4% DV

Iron3% DV

Phosphorus3% DV

Calcium1% DV

Source · USDA FoodData Central · approx. Hominy, canned, white

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Good to know

Origin: Mesoamerica, dating to at least 1500 BCE; the nixtamalization process was developed by indigenous peoples of Mexico
Processing: Dried corn kernels soaked in an alkaline solution (calcium hydroxide, or cal) that swells the kernels and loosens the outer hull
Primary Type: White or yellow dent corn; white is preferred for most traditional preparations
Flavor: Mildly corn-forward with a subtle nuttiness; chewy, plump texture when cooked
Form: Available dried (requires soaking and cooking) or canned (already cooked); also sold as posole (larger-cut hominy)
Yield: Dried hominy triples in volume when soaked and cooked; a 1-pound bag yields roughly 3–4 cups cooked
Prep Time: Dried: 8–12 hours soak plus 2–3 hours cook; canned: just drain and rinse
Shelf Life: Dried: 6–12 months in an airtight container in a cool, dry place; canned: 2–5 years unopened, 3–4 days opened

Substitutes

Large White Beans (such as butter beans) — Closest texture substitute in soups and stews; not a flavor match but provides similar bulk and chewiness
Fresh or Frozen Corn Kernels — Not texturally similar (corn is crisp, hominy is chewy) but works visually in salads and light soups; use 1:1 by volume
Dried Corn (untreated) — Can be processed into hominy at home using cal (1 tablespoon per pound of dried corn), but requires 8–12 hours soak and 2–3 hours cook—this is the true substitute but not a shortcut
Chickpeas — Substitute in bean-heavy dishes for body and protein; flavor and texture differ significantly from hominy

Pairs with

Pork (shoulder, ribs, or hock)Beef (chuck, short rib, or tripe)Guajillo ChilePoblano or Ancho ChileTomatillosWhite Onion GarlicMexican OreganoLimeRadishesAvocado CilantroTostadas or Tortilla ChipsEpazote

Also called

Mote · Hominy Corn · Milho · Nixtamal