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Maize for Pozole/Hominy
Maize for Pozole/Hominy
Maize for Pozole/Hominy

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Maize for Pozole/Hominy

Dried whole kernels of maize with a distinctive chewy texture.

In Mexico, maize – also known as hominy in the US – is often used to make pozole, a savoury, brothy stew with pork, chicken or beans. Pozole is traditionally served for celebratory meals with colourful garnishes like shredded cabbage, sliced radishes, diced onion, Mexican oregano, árbol chilli flakes, lime wedges, and tostadas.


  • Origin

    Peru
  • Storage and Preparation

    Soak maize overnight in cold water. Drain then add to a large pan with a halved onion, halved bulb of garlic and 2 bay leaves. Add fresh water to cover, bring to the boil then partially cover and reduce to a simmer. Cook for approx. 2½ hours or until the maize kernels are soft.See full recipe on our website.

    Store in a cool and dry place. Avoid exposure to light.

  • Allergy Advice

    Made in a factory that handles nuts and sesame.

  • Really Cool Chile Fact

    To make a vegetarian pozole, use pinto beans: the corn and beans go famously together.

250g