Traditional dried New Mexican hominy — the nixtamalized whole-kernel corn for authentic posole (pozole) stew. Soak overnight, then simmer until the kernels flower open tender and chewy.
Posole (Pozole) | Traditional New Mexico Hominy
$10.95
Size
31,900+ Reviews
5th-generation family business
Never imported
Bundle & Save
Hatch Green Chile Sauce
$10.95
Hatch New Mexico Green Chile Powder
$9.99
Red Chile Corn Tortillas
$10.95
Hatch Chile Salsa
$10.95
Green Chile Pistachios
$12.99
Posole Seasoning
$9.99
Freeze Dried Chopped Hatch Green Chile
$6.95
Hatch Jalapeño Salsa
$10.95
Discount applies automatically at checkout.
Posole (Pozole) | Traditional New Mexico Hominy
Individual Bag
- Traditional NM Hominy
- Nixtamalized the Old Way
- Pantry-Stable for Years
- 100% Satisfaction Guarantee
Posole vs. Pozole — Same Dish, Two Spellings
Posole and pozole are the same word. “Posole” is the New Mexico Spanish spelling; “pozole” is standard Mexican Spanish. Both mean the nixtamalized hominy corn itself and the hearty stew made from it — slow-simmered with pork, red chile, and aromatics. Whether your recipe says pozole or posole, this dried hominy is the ingredient you need.
Everything You Need for a Complete Posole
Pair this dried posole hominy with our dried red chile pods or red chile powder for a rich broth, and our posole seasoning for the aromatics. Need the full walkthrough? Our traditional posole recipe takes you step by step from dry kernels to finished bowl.
Why real chile only grows here
Champagne's got its valley. We have ours.
The Soil
Minerals you can taste
NMSU found 23% more flavor compounds than chile grown anywhere else.
The Sun
300+ days a year
Desert UV burns flavor deep into every pepper.
The Swing
100° day. 60° night.
The plant fights harder. The chile gets deeper.
The Water
Fed by the Rio Grande
Elephant Butte runoff. Minerals you can taste in every bite.
The Proof Is in the Chile
4.7
★★★★★
Based on 14 reviews
71%
five-star reviews
Verified Buyer
★★★★★
02/05/26
I grew up in New Mexico and had access to fresh hominy. Since moving to Texas the only hominy I could find was canned hominy. Canned hominy is over processed and tastes bland. I was enthusiastic to discover fried hominy for my posole. I followed the instructions for cooking dry hominy and was delighted to discover the taste of the fresh hominy I...
Verified Buyer
★★★★★
11/03/24
Verified Buyer
★★★★★
09/17/24
The dried posole is always on-point, and is a staple in our household. Definitely recommend!
Verified Buyer
★★★★★
07/10/24
This CB is the best for Posole and I keep on freeze until I’m ready to make some. Cooks up perfectly after an overnight soak.
Verified Buyer
★★★★★
11/18/23
Very good posole.
Posole (Pozole) & Hominy FAQs
They’re the same ingredient — ‘hominy’ is the English word, ‘posole’ is the New Mexico Spanish spelling, and ‘pozole’ is standard Mexican Spanish. All refer to nixtamalized dried corn, and to the stew built from it.
An ancient Mesoamerican process where corn is soaked and cooked in an alkaline solution (typically slaked lime). This loosens the hull, increases nutritional value (releases niacin), and gives nixtamalized corn its distinctive flavor — the same process that turns corn into masa for tortillas and tamales.
Field corn (not sweet corn) — typically white or blue / dark varieties. The kernels are larger and chewier than table corn.
Sourced from southwestern growers. New Mexico and Colorado have a long tradition of nixtamalized-corn production.
Yes — cooked, drained hominy is great in chili, casseroles, side dishes, or even fried in butter. Some cooks grind it into masa for tortillas (advanced). Beyond classic pozole rojo, try it in green pozole verde or white pozole blanco.