Home Cooking 5

Dried vs. canned hominy for pozole

Jack Barber | Jan 2, 200805:44 PM

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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