The Benefits of Cooking Dried Hominy
he dense, meaty texture of hominy and its rich corn flavor can be had from a can, but the vegetable is even more satisfying when you cook the nixtamalized dried kernels yourself. You’ll also be left with a nutty-sweet cooking liquid to enrich soups and stews. The following approach makes 6 cups to use in our Pozole Rojo recipe (page 15) or anywhere else a little chewy texture and sweet corn flavor would be welcome. Look for smooth, intact kernels and the words “pelado” or “mote pelado” on the bag, which means the corn has been nixtamalized and hulled and is ready to cook. (Packages labeled “hominy” with broken kernels aren’t for pozole and are more typically
