• Yield: Makes about 4 cups of cooked hominy

  • Time: 3 1/2 hours, plus an overnight soak total

Scratch-Made Hominy recipe from chef Hugo Ortega, who uses this method to make homemade hominy for his Turkey Pozole Verde recipe.


  • 3 cups (14-ounces) giant dried white corn, available online or in specialty Mexican groceries

  • 1/4 cup slaked lime (calcium hydroxide), available online or in specialty Mexican groceries

  • 1 tablespoon lard, optional

  • Kosher salt


Put the dried corn in a large pot with the slaked lime and cover with about 6 inches of water. Bring to a boil over high heat then reduce the heat and keep at a gently simmer, stirring occasionally, until the corn has softened enough to be able to break easily, but is not fully tender, about 1 hour to 1 hour and 20 minutes. Transfer the corn and the liquid to a large non-reactive bowl and cool to room temperature, then refrigerate overnight (8 to about 16 hours.)

Drain the hominy in a large colander, then rinse very thoroughly with water, rubbing the kernels gently between your pals to remove as much of the slaked lime solution as possible. Then, remove the hard, little kernel from the top of each piece of hominy.

Bring a large pot of lightly salted water to a strong boil. Add the corn and lard (if using) to the water and cook at a rapid boil, stirring often, until the hominy is tender and starts to burst open, about 1 hour to 1 hour and 20 minutes. You may need to add more hot water to the pot as you cook the hominy if too much boils off.

Drain the hominy and use immediately or cool and refrigerate in an airtight container until ready to use (up to 3 days.)