Hominy, which is also known as posole, is a large-kernel dried field corn (not to be confused with sweet corn) that has been treated with an alkaline solution of water and calcium hydroxide (also called lye or lime) to remove the germ and hull. This process, called nixtamalization, unlocks nutrients and flavors from the corn, giving hominy its nutty corn flavor. The resulting kernels are soft and tender, with a slight chew.
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Weeknight cooking inspiration, curated and written by longtime ATK author and editor (and avid home cook) Jack Bishop.
Hominy kernels are sold dried, precooked and canned, or as crunchy corn nuts. They’re also sold ground, similar to grits. Dried hominy should be prepared similarly to dried beans, whereas canned hominy is ready to use.
Hominy is a pantry staple in the American Southwest and is commonly added to soups, such as traditional pozole (or posole; the soup and corn share the name), to fortify them. Hominy is also used in simple, less brothy sides in New Mexican homes and restaurants. With those side dishes as my inspiration, I set out to create a skillet version that would allow hominy’s nutty corn flavor to shine.
Since hominy is often paired with pork (and often long-braised pork), I added bacon as a faster way to enhance the dish with smoke and porky flavor. I cooked the bacon and then softened chopped onion and a minced jalapeño in the flavorful fat. Cooking the jalapeño mellowed its heat, so it lightly spiced the dish without overwhelming the other flavors. Some fresh oregano and minced garlic introduced aromatic notes.
Then I added the hominy (opting for canned to keep the dish easy and quick), along with a measured amount of chicken broth, to the pan. As the broth simmered and thickened into a sauce, it added richness and a savory backbone of flavor. A finishing squeeze of lime juice contributed balancing acidity and brightness.
This simple combination of ingredients highlighted hominy’s unique taste and texture.
