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Canned hominy - you drain and rinse it, don't you?

I was making posole/pozole yesterday and did a little googling since I hadn't fixed it in a while. I found a blog where the person made a point of saying not to drain it before using. When using canned I've always drained and rinsed, as I do with garbanzos and some other things. Do you include that liquid? I'm willing to be persuaded but not terribly keen on the idea. Thanks.

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  1. I always drain and rinse. Never having dumped the whole can in whole myself I couldn’t tell you what might happen. The author probably uses the liquid to add some kind of texture to the broth.
    I get my texture by pureeing the cooking liquid and vegetables before I add the protein and the hominy back in the mixture.

    1. I always drain hominy, but never rinse it. The liquid is not really tasty by itself, but I like hominy to have a good corn/lye whang, which I'd expect rinsing to diminish. I don't remember if my mom rinsed it or not - she served it simply heated with butter, salt and pepper because my dad loved it, and we kids learned to like it too, though she ate it I think only to set the right example.

      Back in Tennessee I always made posole with regular American canned hominy; out here in SoCal, though, they have the big rough Mexican-style stuff in cans, chewy enough to give you something to think about. I made it once from dried posole, too, which actually took almost a week of reheating to become only as chewy as the canned …

      1. Yep, drain and rinse. If you want extra liquid, you can add some water or broth.

        1. I have always poured off about half the liquid in the can, then the rest goes into the pot with a pat of butter and a dash of salt. I then boil it until the liquid is mostly evaporated and the entire mixture is thickened. Pepper goes on once it's on the plate.

          I love the stuff, but the wife merely tolerates it :-(

          1. I normally drain it, and often rinse it. That partly depends on what I am using it for. Sometimes it goes into a soup or stew, other times I fry it. Rinsing matters more when cooked alone.

            But I've also seen reference to a regional brand (Maryland?) that had so much starch in the liquid that you could dump it out of the can whole (like cranberry jelly) and slice and fry it. Rinsing wouldn't do if that's what you want.

            1. Rinse it if you don't wish the extra starch to cloud the soup. I have found the extra starch results in the soup having a sort of gummy texture. I think it is mostly a personal preference. I usually rinse the hominy as well as all canned beans to help get rid of any 'canned' flavor.

              1 Reply
              1. Can anyone describe the taste of hominy to me? I am from Nova Scotia, Canada (Atalantic Canada) and just recently read about hominy, and finally found canned hominy in a grocery store here. How does the taste differ from corn? I am pretty sure canned is my only option, never saw dried hominy here, and we don't find grits too often either. My mom just brought me back a pack of grits from a trip to the USA, looking forward to trying them too!

                Thanks for any info!

                2 Replies
                1. re: LaurieIsabel

                  To me, hominy tastes like chewy tortilla chips. Corn, by contrast, is sweeter and milder. Others may be able to describe this better. I've only had canned, though, and really like it.

                  1. re: LaurieIsabel

                    If you have eaten a corn tortilla, then Mexican style hominy tastes just like that. Do you get corn tortillas in Nova Scotia?

                    Dried hominy is not worth the long hours IMO unless you are an aficionado. I always use canned.

                  2. I drain, but don't rinse. I want that "lime" flavor of the posole cooking liquid, so I don't want to rinse it off.

                    2 Replies
                      1. re: c oliver

                        Remembering this thread, last time I got the hots for some quick posole (nothing I'd serve anyone else; I just wanted lunch!) I drained the canned hominy but retained most of the liquid. Then I sautéed some trimmed and cut up pork shoulder steak, some onion, and then dumped in a can of chopped green chiles and about 1 1/2 cups of broth and a cup of the hominy juice, then simmered it all for about half an hour. It was pretty good, better the next day, WAY better (with the addition of some cut-up leftover steak ) a couple of days after that.