How To Cook Prepared Dried Pozole Corn {Dried Hominy}

Kate Ramos

This is the basic technique you can use to cook prepared dried corn.

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Prep Time 5

Cook Time 1

Soaking Time 8

Total Time 9 5

Servings: 5 cups

Course: Mexican Ingredients

Cuisine: Mexican

Rinse the 1 cup dried corn and pick through. Discard any rocks or dirt or debris. Soak corn in cold water overnight.
The next day, drain and rinse the corn. Place in a large pot and fill the pot with water. Add the 1/4 cup salt and 1/2 onion.
Bring to a boil over high heat. Reduce the heat so it is gently simmering. Let simmer until corn is tender but retains some bite. It should be al dente, like pasta. This can take anywhere from 1-2 hours.
Drain and discard onion. Corn is now ready to use in pozole or your favorite recipe.
If not using right away, store in an airtight container in the fridge for up to a week or in the freezer for up to 6 months.

Dried Corn: This recipe is for how to cooke prepared dried corn. Meaning, corn that has been nixtamalized and dried. I recommend using the Rancho Gordo brand. If you have unprepared dried corn, see the recipe above for How To Nixtamalize Corn.
Make-Ahead: You can prepare the corn up to a week in advance. Keep in an airtight container in the fridge.
Freezing Instructions: Transfer cooked corn to freezer bags and freeze for up to 6 months. Corn can be added to pozole or other soups from frozen.
Yield: This recipe makes enough for one pozole recipe or one batch of tortillas.

Let us know how it was!