Traditional dried New Mexican hominy — nixtamalized whole kernels for authentic posole stew. Soak overnight, simmer until they flower.
Posole (Hominy)
Traditional NM Posole
Nixtamalized Whole Kernels
1-2 Year Shelf Life Sealed
Pairs with Our Hatch Red Powder
Size
One-Time Purchase
$10.95
31,900+ Reviews
5th-generation family business
Never imported
Posole (Hominy)
Individual Bag
- Traditional NM Hominy
- Nixtamalized the Old Way
- Pantry-Stable for Years
- 100% Satisfaction Guarantee
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!
Posole / Hominy FAQs
They're the same thing — 'hominy' is the English term, 'posole' / 'pozole' is the Spanish term (also refers to the stew made with it). Nixtamalized dried corn.
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).