Dried vs. canned hominy for pozole
Various people have told me that hominy is one of those things you don't lose much (in terms of quality of flavor/taste) by going canned.
Is this true?
I've always soaked, trimmed, and simmered the dried hominy -- usually goya -- but am making pozole this week and may not have time. (I also hate the trimming part.)
Will I regret it if I go canned?