• Chef Jennifer Hill Booker

Hominy: Feeding a Nation.

Updated: May 19

On a recent trip to NW Arkansas, I had the great privilege to teach a Master Class at Brightwater Culinary school during the 2019 ROOTS Festival. I decided to talk about Hominy for a variety of reasons, the main one being that it was a food I grew up with but never really understood.

As a child, I would watch my Big Momma make it by soaking dried corn kernels in a water solution until the corn swelled and burst out of it's hull. I now know that the water solution was a mixture of water and wood ash, (lye), and the process that made the corn kernels swell up was called Nixtamalization. This process also made the Niacin in the corn digestible-and therefore healthier.

Although I grew up eating it cooked with salt pork and onions I have found it in other dishes-Pozole Soup being one of my favorites.

This traditional Mexican soup is flavorful soup made up of chilis, tomatoes, onion, beans and yes-hominy! It's traditionally garnished with cojita cheese, fresh lime and cilantro; and lots of fresh vegetables.

Here's the recipe I made for the Brightwater Master Class.


Pozole (also spelled posole) is a soup or stew made in Mexico, dating back to pre-Columbian times. Traditional Pozole is made with lots of pork, but this vegetarian version is delicious and satisfying-but feel free to add pork, if you like.

Vegetarian Pozole Soup

Yields about 6 servings


Soup 1 dried guajillo chili, stem removed 1 dried ancho chili, stem removed 1 tablespoon olive oil 1 small red onion, diced

3 large garlic cloves, minced 3 cups tomatoes, diced 6 cups vegetable broth 1 tablespoon salt 1 tablespoon dried Mexican oregano 2 cups yellow or white hominy 1 cup cooked pinto beans Juice of 2 limes, about ¼ cup

Garnishes 2 limes, cut into wedges 4 radishes, sliced thin ¼ cup fresh cilantro leaves ¼ cup diced red onion ½ cup aged Cojita cheese, crumbled 1 cup corn tortillas chips


Soak chilies in hot water for 20 minutes. Puree with a hand blender or food processor.

In a large stock pot, over low heat, sauté onion in olive oil until they begin to soften; about 10 minutes. Add garlic and cook an

additional minute or two.

Add tomatoes (with any juice), vegetable broth, chili puree, salt and oregano and bring to a boil. Simmer for 10 minutes.

Add hominy and pinto beans, bring to a boil and simmer for additional 5 minutes.

Add lime juice and adjust to taste with salt and additional chili puree.

Remove from heat and serve with garnish of choice.

Recipe courtesy of Jennifer Hill Booker @2018

For more recipes like these, please pick up a copy of Chef Jennifer's cookbooks; Field Peas to Foie Gras: Southern Recipes with a French Accent, and Dinner Deja Vu: Southern Recipes with a French Accent.

#Pozole #Posole #ROOTSFestival #BrightwaterCulinarySchool #YourResidentGourmet #ChefJenniferHillBooker #DinnerDejaVuSouthernTonight #FieldPeastoFoieGras

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