Rancho Gordo's dried hominy made from heirloom corn by soaking in mineral lime then removing the skin that gives an added flavor and the vitamin Niacin, making this ancient grain healthier and nutritious than regular corn.
Temporary Limit of 1 Bag per Order.
More Details
- Product of California
- Comes in a 1lb bag
Tasting Suggestions
- Use cooked hominy to make pozole
- Delicious in salads, soups, stews
- Toss with beans or bitter greens
- Leftovers can be pureed for hominy grits
How to cook Hominy
Sort and rinse hominy. Soak for 8 hours in cold water, then drain. Add to a large pot with 1 roughly chopped onion and cover with 2 inches of fresh water. Bring to a hard boil over high heat for 5 minutes, then reduce to a gentle simmer. Cook hominy uncovered until chewy and tender but not chalky, approximately 2 hours. Hominy usually flowers, like popcorn, when finished.