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Our Mexican Style Hominy adds an authentic flavor to your Mexican soups and other recipes. What is Hominy? Hominy is a traditional authentic Mexican food made from kernels of corn. It is produced using a century old process called “nixtamalization.” This is the same process Mexican cooks have used to make corn for tamales and tortillas. This is a natural process where the corn is cooked using very minimal ingredients. ​Hominy is a ste in Mexican cooking, often used in Mexican soups, stews, and other dishes. Mexican Style Hominy is used to make used to make Slow Cooked Pork Pozole with Red Chile ******************************************** Juanita's Mexican Style Hominy, 25-Ounce Can ******************************************** * Mexican hominy made from kernels of corn * Use as a base for your favorite Mexican dishes to add traditional flavor * Perfect ingredient for traditional Mexican soups, salads, casseroles, grits, and more * Made without preservatives * Shelf stable canned hominy for an easy meal --------------- What is Hominy? --------------- Hominy is a traditional authentic Mexican food made from kernels of corn. It is produced using a century-old process called “nixtamalization.” This is the same process Mexican cooks have used to make corn for tamales and tortillas. This is a natural process where the corn is cooked using very minimal ingredients. ​Hominy is a ste in Mexican cooking, often used in Mexican soups, stews, and other dishes. Juanita's offers two varieties of authentic Mexican Hominy for every preference. ----------------------------------------------------------------- Mexican Style Hominy White Hominy -------------------------------------------------------- Slow-Cooked Pork Pozole with Red Chile and Hominy Recipe -------------------------------------------------------- Ingredients: ------------ 4 oz of dried chile (choose your favorite combination or mix all three, ancho, guajillo, or Arbol) 2 tablespoons of corn oil or canola oil 2 pounds of less pork shoulder, cut in large chunks 1 tablespoon oregano 2 teaspoons salt 2 teaspoons pepper 1 (25 oz) can of Juanita's Mexican Style Hominy, rinsed and drained (add a second can if you want extra hominy) 1 medium onion, diced 6 cloves of garlic, peeled 8 cups of water or chicken broth Optional pozole toppings: lime, shredded cabbage, radish, avocado, onion, chile flakes, tortillas, or tostadas Directions: ----------- Remove stems and from chiles and place them in a large . Cover with boiling water and soak for 30 minutes. Heat oil in a pan over high heat. Add pork, oregano, salt, and pepper. Brown on all sides, about 6-8 minutes. Once the pork is seared on all sides, place it in the slow cooker. Place soaked chiles in a blender with 1-1/2 cups of the liquid and puree until smooth. Place fine-mesh strainer over a and pour in the chile paste through the strainer to remove any large pieces. Taste the paste and add salt and/or pepper if needed. Add hominy, chile paste, garlic, and onion to the meat and stir well. Add 8 cups of water or chicken broth and cover. Heat on low for 6-8 hours or on high for 4 hours. Serve with optional toppings.