Fried Hominy Recipe

Name: Fried Hominy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried hominy (posole), soaked overnight (see note); 1 white onion, cut in half; 1 head garlic, cut in half; 1 carrot, cut in half; 2 bay leaves; 10 to 15 sprigs thyme; Salt; 1/2 cup paprika; 1/2 teaspoon mustard powder; 1/2 teaspoon ginger powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon chipotle or other chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 tablespoon sugar; 1 gallon neutral oil for deep frying, like grapeseed or corn; Lime wedges

Servings: persons

1 pound dried hominy (posole), soaked overnight (see note)
1 white onion, cut in half
1 head garlic, cut in half
1 carrot, cut in half
2 bay leaves
10 to 15 sprigs thyme
Salt
1/2 cup paprika
1/2 teaspoon mustard powder
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chipotle or other chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 tablespoon sugar
1 gallon neutral oil for deep frying, like grapeseed or corn
Lime wedges

1
Drain hominy and combine in a stockpot with onion, garlic, carrot, bay leaves, thyme and water to cover.
2
Cook 1 to 11/2 hours, until kernels are tender and just beginning to split.
3
Season with salt to taste.
4
Let sit for 1/2 hour, then strain and remove vegetables.
5
Continue to strain as kernels cool; hominy can be refrigerated at this point for up to 2 days.
6
Mix together remaining dry ingredients with about 1/2 tablespoon salt; taste and adjust seasoning.
7
Make sure kernels are as dry as possible.
8
Place oil in deep pot and heat to 375 degrees.
9
Pour hominy into pot, in batches if necessary.
10
If oil spatters, partially cover pot.
11
Fry, stirring occasionally, until kernels begin to brown, 4 to 5 minutes.
12
Drain on paper towels, then toss with salt and spice mix.
13
Serve with lime wedges.

683

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound dried hominy (posole), soaked overnight (see note), 1 white onion, cut in half, 1 head garlic, cut in half, 1 carrot, cut in half, and more.

Yes, Fried Hominy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Hominy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions