hominy
Also known as: pozole
Dried corn kernels treated with an alkali (traditionally lime, a process called nixtamalization) until they swell, soften, and lose their tough outer hull -- giving a chewy, slightly puffy texture and a distinct corn flavor different from fresh or canned sweet corn. The base of Mexican pozole, and also common in Southern cooking, either whole or ground into grits.
Buying guidance
Canned hominy (labeled white or yellow) is fully cooked and ready to use straight from the can, the most convenient form for soup. Dried hominy needs soaking and long cooking, closer to dried beans, but has a chewier texture some cooks prefer.
Substitutions
- Canned white corn or hominy of the other color -- close enough in most recipes; yellow and white hominy differ mostly in appearance and slightly in flavor.
- Cooked dried corn (posole seco) -- more work, but the traditional base if canned isn't wanted.
- Regular canned corn -- a different texture (no chew) and milder flavor, a last-resort substitute rather than a close match.
Tips & common mistakes
Skipping a rinse after opening the can leaves a slightly starchy, canned-liquid taste in the finished dish -- draining and rinsing it first, like canned beans, gives a cleaner result.
Storage
An unopened can keeps for a year or more in the pantry. Once opened, refrigerate in a sealed container and use within a few days.