Indulge Your Taste Buds.

Juanita’s White Hominy is prepared with high quality ingredients to complement your favorite recipes. Our canned hominy is made the same way it’s been made for generations. Juanita’s family hominy recipes only use the highest quality ingredients for an authentic flavor.

Juanita’s White Hominy, 110-Ounce Can

• White hominy made from kernels of corn
• Use as a base for your favorite Mexican dishes to add traditional flavor
• Perfect ingredient for traditional Mexican soups, salads, casseroles, grits, and more
• Made without preservatives

What is Hominy?

Hominy is a traditional authentic Mexican food made from kernels of corn. It is produced using a century-old process called “nixtamalization.” This is the same process Mexican cooks have used to make corn for tamales and tortillas. This is a natural process where the corn is cooked using very minimal ingredients. ​Hominy is a staple in Mexican cooking, often used in Mexican soups, stews, and other dishes.

Juanita’s offers two varieties of authentic Mexican Hominy for every preference.

Mexican Style Hominy

White Hominy

Slow-Cooked Pork Pozole with Red Chile and Hominy Recipe

Ingredients:

4 oz of dried chile (choose your favorite combination or mix all three, ancho, guajillo, or Arbol)

2 tablespoons of corn oil or canola oil

2 pounds of boneless pork shoulder, cut in large chunks

1 tablespoon oregano

2 teaspoons salt

2 teaspoons pepper

1 (25 oz) can of Juanita’s White Hominy, rinsed and drained (add a second can if you want extra hominy)

1 medium onion, diced

6 cloves of garlic, peeled

8 cups of water or chicken broth

Optional pozole toppings: lime, shredded cabbage, radish, avocado, onion, chile flakes, tortillas, or tostadas

Directions:

Remove stems and seeds from chiles and place them in a large bowl. Cover with boiling water and soak for 30 minutes.

Heat oil in a pan over high heat. Add pork, oregano, salt, and pepper. Brown on all sides, about 6-8 minutes. Once the pork is seared on all sides, place it in the slow cooker.

Place soaked chiles in a blender with 1-1/2 cups of the liquid and puree until smooth. Place fine-mesh strainer over a bowl and pour in the chile paste through the strainer to remove any large pieces. Taste the paste and add salt and/or pepper if needed.

Add hominy, chile paste, garlic, and onion to the meat and stir well. Add 8 cups of water or chicken broth and cover.

Heat on low for 6-8 hours or on high for 4 hours.

Serve with optional toppings.