White Corn Posole/Prepared Hominy

Rancho Gordo’s White Corn Posole is a classic heirloom grain essential to Southwestern and Mexican cuisine. After a gentle simmer, the dried hominy opens up like a delicate flower, ready for hearty soups, stews, or traditional pozole.

The corn is prepared through nixtamalization—soaked in mineral lime and then hulled—which enhances its flavor and unlocks nutrients, including vitamin niacin. This process makes White Corn Posole more flavorful and nutritious than ordinary corn or cornmeal, perfect for both traditional and modern dishes.

Suggested uses:  Use cooked hominy to make Pozole! Follow Rancho Gordo's recipes for white pozole, red pozole, and green pozole. You can also use cooked hominy in salads, soups and stews, or tossed with some beans or bitter greens. Leftovers can be pureed for hominy grits. 

Take a look at Rancho Gordo's Basic Bean Cooking for handy cooking and storing tips, then check out The Rancho Gordo Heirloom Bean Guide for more information and recipes.