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Dried posole corn

Looking for differently-colored dried corn for vegetarian posole recipe. I have seen an expensive fancy person's version at Pastaworks in NE Portland, but nothing in LA. Does every home cook use canned hominy here?

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  1. Whole Foods sells packets of dried hominy. It must be you are looking for. Also markets like Vallarta sell bags of fresh hominy.
    Hope this helps!

    1. Call first, but I swear I saw posole at Surfas. I don't think it was different colored, it was white. But really, call first because I'm not 100% sure it was Surfas.

      1. I buy mine online from a wonderful farmer at Rancho Gordo. Steve Sando is the farmer and he has posole and tons of heirloom beans that will knock your socks off. I have not seen his products in any stores, but they might be out there and I just don't know about it.

        1 Reply
        1. re: glutton

          I love Rancho Gordo!!! We have his beans at Cube, not the posole though. I highly recommend going online and checking out his site--he rules.

        2. It's usually in Bins at Mexican Supermarkets. You can also find it at El Mercadito.


          1. I found this post whilst doing a search for dried corn. I would really appreciate a clarification between what is marketed as Giant White Corn and dried hominy/posole. I recently purchased some Goya Giant White Corn with the intention of making posole with it. However, I'm not sure it is the same thing as dried hominy. There's no mention of lye on the package and my understanding is that lye is involved in making dried hominy. Any clarification would really be appreciated.

            1 Reply
            1. re: Starcrossed

              Rancho Gordo's site states that posole is made by soaking in 'soaking it in lime or wood ash and then the "skin" is removed, creating a great new taste.' RG has only white corn but I have seen dried posole corn in various colors, but this thread has not turned up much in LA. Perhaps I'll have to wait until I get back to Oregon, where little artisnal locals-only businesses that produce specialty foods seem to be so common.

              I think that the giant corn you are referring to (I have eaten a type like this in Peruvian restaurants), is unskinned.

            2. Today the cheap way out for posole is the hominy corn. The authentic corn is a much smaller corn, It is flatter and has a distinctive really yellow kernel that comes half way down the corn. I have seen packets on Amazon but you really need to see the enlarged picture and then contact the seller to verify that he/she is not subsituting the corn. As for "chicos" I have not had them in years because they are very hard to find, When cooked their taste is heavenly. A bit more al dente thatn any other corn - sweet but not too sweet. We used the chicos in beans as cooked New Mexico style - no rehashing, just a delicate soup filled with whole cooked pintos. (fresh)

              1. Teasdale
                a major canner of hominy, has something they call 'maiz morado', a SW purple corn. I'm not sure whether it has been lye treated or not, but it can be used in the same ways as their hominy in stews.

                1. Albertson's on Venice at Culver has Bueno frozen posole. It's fine for posole, which I make on a regular basis. Surfas used to carry bags of the dried hominy but they were discontinued due to lack of interest.