Hominy

This Southwestern hominy is sweet, savory and subtly spicy. It’s a great side for a number of similarly themed dishes, like tostadas or carne asada. In terms of your options, you’ll find dried, canned or frozen hominy, and any variety will work well here. If you’re new to this dish and curious about how to make hominy, let’s get started.

Ingredients for Hominy

• Onion: While Mexican and Latin-inspired foods use many varieties of onion, we suggest either yellow or purple onion for this dish.
• Green pepper: While you can choose any bell or mild pepper you’d like, green bell pepper adds a lovely, fresh flavor to this otherwise sweet and savory hominy recipe.
• Butter: Typically, Mexican cuisine would use lard or a neutral cooking oil, but we like butter for its creamy texture and delicious aroma.
• Hominy: If you’re not familiar with hominy, it’s corn that’s been nixtamalized, or soaked in an alkaline solution. This causes the cell walls of the corn to break down so it swells and becomes soft.
• Chili powder: Although it sounds like a specific seasoning, chili powder can be made from a blend of chilis. If you like an extra smoky flavor, feel free to use chipotle powder instead.
• Paprika: There are three types of paprika, including sweet, smoky and spicy. You can choose whichever you prefer for this recipe.

Directions

Step 1: Saute the green pepper and onion

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In a saucepan, saute the green pepper and onion in the butter until they’re tender.

Step 2: Add the hominy and seasonings

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Add the hominy, chili powder, paprika, salt and pepper to the pan. Cook, uncovered, over medium-low heat, stirring occasionally, for 5 to 10 minutes, or until the hominy is heated through.

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Hominy Variations

• Add a protein: If you want to add more flavor or make this dish more filling, consider adding a protein. You can make Spanish hominy with bacon, or add fresh chorizo, Andouille sausage or even a vegetarian meat substitute.
• Toss in extra toppings: Hominy goes with a variety of toppings, so explore some authentic Mexican recipes and see what appeals to you. For example, cotija, tomatoes, avocado, lime wedges or cilantro would all pair well with this dish.

How to Store Hominy

To store this dish, first allow it to come to room temperature. Next, transfer the leftovers into an airtight container and keep them in the fridge for up to four days. When you’re ready to eat, reheat the hominy over medium heat on the stovetop, stirring occasionally.

Can I freeze hominy?

Once the hominy has cooled to room temp, place it in an airtight container. If you have a lot of leftovers, break them up into several containers, because it will be easier to thaw them later. Keep the leftovers in the freezer for up to four months. To thaw, transfer the leftovers to the fridge to sit overnight.

Hominy Tips

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What’s the difference between corn and hominy?

To make hominy, corn must be nixtamalized, or soaked in an alkaline solution for several hours. This causes the hull of the corn to break apart and the kernel to soften. Although this process sounds like a product of the industrial era, it’s actually been used in Mexico since the pre-Columbian era.

What do you do with hominy?

Once you know how to cook hominy, it’s actually the base ingredient for a variety of foods, including tamales, pozole and tortillas. Apart from traditional dishes, you can use hominy in less conventional ways, like this hominy casserole.

Is hominy better for you than corn?

Corn that hasn’t been nixtamalized is virtually indigestible, so it acts as a good source of insoluble fiber. On the other hand, hominy is soft enough that we can digest and absorb its nutrients.