Hominy: Feeding a Nation.

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


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

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


Share on Facebook
Share on Twitter
Please reload


Plan your menu around your grocer's weekly sales ad. Your ingredients will be in stock, in season, and on sale!


Shop, Cook & Eat Seasonally. In-season produce is fresh, inexpensive, and tasty!


Cook Once & Eat Twice. Cook a double batch of dishes like soups, beans and chili-for those days you don't feel like cooking!

Chef Jennifer's

Cooking Tips:

  • Facebook Social Icon
  • Twitter Social Icon
  • YouTube Social  Icon
  • Instagram Social Icon