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Jan 2, 2008 05:44 PM

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?

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  1. I've had dried in Mexico but the last time I made it I used canned and to me the canned have a waxy texture.

    4 Replies
    1. re: scubadoo97

      It really does make a difference. I like both ways and I like the time saved by using the canned but the dried does have a better flavor and texture.

      1. re: leeser

        I agree that it makes a big difference. Check out my hominy thread of a week or so ago for more opinions.

        1. re: oakjoan


          Do you think the trimming of the bit at the base of the kernel is critical? The guy at my (Brooklyn NY) Mexican taco-stand / grocery maintains that it is. But that's what constitutes most of the hassle...

          1. re: Jack Barber

            I definitely prefer dried, but have been lucky enough to find pozole that flowers upon cooking without any trimming necessary. I assume the trimming was done for me. Try Whole Foods?