I grew up eating hominy at church potlucks in North Carolina. Later, a friend taught me pozole in her tiny kitchen in El Paso. So yeah, I’ve made a lot of hominy. Canned, dried, white, golden—you name it. Here’s what actually worked for me at home, what flopped a bit, and what I’d cook again without thinking twice.
Need an even deeper dive? You can skim my full play-by-play of cooking five different hominy dishes for extra context and notes I couldn’t squeeze in here.
You know what? Hominy is simple food that feels big. It’s corn that’s treated with lime, so it gets puffy and chewy. It soaks up flavor like a sponge. If you’re curious about even more ways to make it sing, flip through this collection of hominy recipes for extra brainstorming fuel.
If you ever want to see how the pros riff on this ingredient, take a peek at the menu at Bistro Le Clochard for some extra inspiration.
Quick Take: My Ratings
- Pozole Rojo with Pork: 5/5
- Weeknight Chorizo Hominy Hash: 4.5/5
- Cheesy Green Chile Hominy Bake: 4/5
- Hominy Fritters with Hot Honey: 4/5
- Vegan Pozole Verde (mushroom): 4.5/5
(If you only make one, make the pozole rojo on a cool night. Trust me.)
What I Used (Brands and Tools That Helped)
- Canned: Juanita’s Mexican Style Hominy (white), Goya Golden Hominy (yellow). I rinse it well.
- Dried: Rancho Gordo white pozole corn. Chewier, deeper corn taste. Needs time.
- Chiles: Dried guajillo and ancho, plus Hatch green chiles (mild or medium).
- Pots: 6-quart Dutch oven (mine’s old Le Creuset), Lodge cast-iron skillet, and an Instant Pot for dried hominy when I’m tired.
I’ll call out the exact stuff I used in each recipe below.
1) Pozole Rojo with Pork Shoulder (Weekend Winner)
This is the one I make when family comes over. Steam fogs the windows. It smells like warm chili and corn. I used dried hominy here, but canned works too.
- What I used: 2 lb pork shoulder, 8 cups chicken stock, 2 cups cooked hominy (Rancho Gordo, pressure-cooked 35 minutes then salted), 6 dried guajillo, 2 dried ancho, 1 onion, 5 garlic cloves, salt, oregano, a pinch of cumin.
- Method I liked:
- I simmered pork in stock with half an onion and 2 garlic cloves until fork-tender (about 1.5 hours).
- I soaked chiles in hot water 20 minutes, then blended them with the rest of the onion and garlic and a little soaking liquid. Strained the sauce right into the pot.
- Added hominy and simmered 30 minutes. Salted at the end.
- Toppings: Shredded cabbage, radish, lime, cilantro, and a toasted corn tortilla. Sometimes avocado if I have it.
Pros: Deep, cozy, big flavor. Feeds a crowd. Leftovers taste better the next day.
Cons: It takes time. You’ll wash a few dishes.
Tiny tip: If you use canned hominy (Juanita’s or Goya), rinse it like you mean it. The broth tastes cleaner.
Rating: 5/5
2) Weeknight Chorizo Hominy Hash (Fast and Crunchy)
This one saves my week. It’s smoky, crisp, and a little loud on the skillet. I make it after work, with a fried egg on top.
- What I used: 12 oz fresh chorizo, 1 can hominy (Goya, rinsed dry), half an onion, 1 red bell pepper, 1 tsp smoked paprika, salt, black pepper, splash of lime. Eggs, if you want.
- Method I liked:
- Browned chorizo in the Lodge skillet. Scooped most fat out, but left a little for flavor.
- Tossed in onion and pepper; cooked till soft.
- Pressed hominy into the pan in an even layer and let it sit so it got crispy. Don’t stir a lot. That crisp is the point.
- Added paprika, salt, pepper, and a quick squeeze of lime.
Pros: Fast. Crunchy bits. Great with a fried egg or hot sauce.
Cons: Can get greasy if you don’t drain off some fat. And it jumps out of the pan—wear an apron.
Rating: 4.5/5
3) Cheesy Green Chile Hominy Bake (Potluck Hero)
This is a Southern-style side dish with a New Mexico hug. It’s creamy, toasty, and a little spicy. I made it for a tailgate, and the pan came back empty.
- What I used: 2 cans hominy (Juanita’s, rinsed), 1 can mild Hatch green chiles, 1 cup sour cream, 1 cup sharp cheddar (shredded), 2 tbsp butter, 1 small onion (minced), salt, pepper, and a handful of crushed tortilla chips for the top.
- Method I liked:
- Sautéed onion in butter till soft.
- Mixed hominy, chiles, sour cream, cheddar, and onions. Salt and pepper.
- Poured into a buttered 9×9 dish. Topped with crushed chips.
- Baked at 375°F for about 25 minutes, till bubbly and golden.
Pros: Easy. Crowd-pleaser. Works next to BBQ, ribs, or grilled chicken.
Cons: It’s heavy. A small scoop goes a long way. Reheats fine, but not as crisp on day two. Looking for a slightly different spin? Try channeling a classic potluck vibe with Ree Drummond’s Hominy Casserole and see how it stacks up against this bake.
Rating: 4/5
4) Hominy Fritters with Hot Honey (Game Night Snack)
Crispy outside, soft inside, sweet and spicy on top. I made these during a playoff game, and they vanished during the first quarter.
- What I used: 1 can hominy (chopped a bit), 1 egg, 1/2 cup flour, 1/4 cup cornmeal, 1 tsp baking powder, pinch of salt, 1/2 tsp garlic powder, 1/2 tsp paprika, and oil for frying. Hot honey: honey warmed with a little chili flake.
- Method I liked:
- Mixed batter till thick but scoopable. Folded in chopped hominy.
- Shallow-fried scoopfuls in a cast-iron skillet over medium heat till deep golden, about 2–3 minutes per side.
- Drizzled with warm hot honey and a pinch of flaky salt.
Pros: Golden and fun. The hominy pops a bit, in a good way.
Cons: If you don’t drain the hominy well, the fritters get soggy. Also, they’re best hot. They fade fast.
Rating: 4/5
5) Vegan Pozole Verde with Mushrooms (Bright and Fresh)
This one surprised me. It’s light but still cozy, and the color is pretty. I make it when I want soup but not a meat-heavy meal.
I actually ran a slow-cooker version on a busy weekday; if you’re hunting for more hands-off plant-based meals, check out the vegan crockpot recipes I actually cooked and (mostly) loved.
- What I used: 1 lb mushrooms (half cremini, half oyster), 1 can hominy (rinsed), 6 tomatillos, 1 poblano, 1 jalapeño, 1/2 onion, 3 garlic cloves, 1 tsp cumin, 6 cups veggie stock, cilantro, lime, salt. I used the Instant Pot to save time.
- Method I liked:
- Charred tomatillos, poblano, jalapeño, onion, and garlic under the broiler till spotty black. Blended with a little stock.
- Sautéed mushrooms in the Instant Pot on Sauté till browned. Poured in the green sauce, the rest of the stock, and the hominy.
- Pressure-cooked 6 minutes, quick released, and finished with salt, lime, and cilantro.
Pros: Zippy and green. The hominy chew makes it feel hearty.
Cons: Tomatillos can splatter while broiling. Line the pan. Ask me how I know.
Rating: 4.5/5