What is Hominy?

Hominy is a staple ingredient in Mexican, Southern American, and Latin American cuisines, from recipes like freshly made corn tortillas and tamales to grits and canjica. Find out exactly what it is, how to prepare it, some delicious recipe ideas, and everything in between!

What is hominy?

Hominy is a traditional ingredient that’s been used extensively for centuries in Mexican and other Latin American cuisines. Once field corn undergoes a particular type of processing, called nixtamalization, it is then known as hominy.

Corn kernels are added to an alkaline solution, such as lye or lime, where they’re steeped and boiled. This step helps to remove the husks of the kernels and soften them, making them easier to digest.

In the southern United States, grits and Three Sisters vegetable medley are popular ways to utilize hominy. Even further south into Brazil, you can find hominy-based sweets like canjica. In Colombia, there is another type of soup, called mute.

For more information on the nixtamalization process, check out my masa harina post.

Varieties of hominy

The most common varieties of corn used to make hominy are dent, flour, or flint. You’ll see it sold in cans or dried in bags (similar to how beans are sold). It comes in three main colors:

• Blanco: White hominy is the mildest in flavor and most tender in texture.
• Amarillo: Yellow hominy is slightly sweeter and firmer than white hominy.
• Azul: Blue hominy is the chewiest and most intense in flavor.

The most common type used in soups is white hominy, but the other colors are often used to make products like grits and yellow or blue corn tortillas.

Flavor profile

In general, hominy has a slightly earthy and mild flavor that is different from your typical sweet corn. In addition to increasing its digestibility, the nixtamalization process also gives it a nutty taste.

It’s tender and chewy, making it a popular ingredient in many dishes. Its fluffy texture is like a sponge that absorbs flavors and liquids in recipes like soups, stews, and chilis.

Hominy vs. cornmeal

Cornmeal and hominy are both products derived from corn, but they have distinct differences in processing and use. While cornmeal is made from ground dried corn kernels, hominy can only be made from nixtamalized corn.

Cornmeal can be fine or coarse in texture, and yellow or white depending on the corn type. Hominy can also be coarse (for hominy grits) or fine (for masa harina).

Cornmeal is popularly used in recipes like cornbread, muffins, and polenta. On the other hand, hominy is primarily used for tamales, tortillas, and pozole.

Health benefits

Hominy is not only delicious, but it’s also extremely healthy. Here are just a few of the health benefits associated with this ingredient:

• High in protein: Hominy is a source of plant-based protein, containing over 6 grams of plant-based protein in a single cup.
• Fiber-rich: Just one cup of canned hominy contains 17% of your daily fiber needs. Fiber helps with satiety, digestion, and blood pressure regulation.
• Filled with antioxidants: Ferulic acid is just one of the many antioxidants found in hominy. This particular antioxidant is associated with protection against chronic diseases like diabetes, cancer, and heart disease.

How to use hominy

You can purchase your own dried corn kernels to nixtamalize yourself, which results in the best hominy flavor and texture. It also requires the most amount of hands-on time and effort.

For more convenience, you can purchase canned hominy. All you have to do is drain and rinse it before adding it to recipes.

There are also dried bulk forms of hominy. You will need to re-cook it to hydrate it again, but it doesn’t take as long as the nixtamalization process of field corn itself.

Recipes

Once nixtamalized, hominy is ready to be used in a variety of ways! These are just a few ideas to get you started:

Storing

Dried hominy can be stored in an airtight container for up to 6 months. Just make sure it’s kept in a cool, dark place like a cupboard or pantry.

Cooked hominy will last in the fridge for 6-7 days in an airtight container. I recommend keeping it in its cooking water so it stays moist and tender.

To freeze hominy, drain and store it in a freezer bag or freezer-safe container for about 3-4 months. When you’re ready to eat it again, thaw it overnight in your fridge.

Buying guide

Hominy is widely available at most grocery store chains and Latin American or Mexican food markets. You can find it in the dried beans aisle, bulk food aisle, or canned food aisles.

If you can’t find it at those places, hominy can be purchased online in cans or in its dried form. Since both store well, you can’t go wrong with either one.

Substitutions

While hominy has its own unique flavor profile, there are still a few good substitutions that will emulate the texture and flavor:

1. Corn: Sweet corn may work as a replacement in certain situations. It can be added to soups and stews, but it won’t work to make masa (dough) since it hasn’t been nixtamalized.
2. Chickpeas: Chickpeas have a mild, nutty flavor with a creamy texture, which is fairly similar to the taste and texture of hominy. Again, they mostly make a good substitute for soups, stews, and chilis.
3. Other beans: Black beans, pinto beans, and fava beans will also replace hominy in soups and stews. The flavor isn’t the same, but the texture is similar.

Frequently asked questions

More Mexican ingredients

If you’re wondering what ingredients like chamoy and Mexican chocolate are and how to use them, take a peek at some of these other guides:

Recipe

Note: I’ve updated this post to include new information and helpful tips.