Instructions: Hominy retains the color of the corn from which it was made, so the taste is
a little different too. Since I like yellow corn, I also like yellow hominy
better. Canned hominy is good, but if you start with dried hominy and reconstitute it yourself like beans, its even better! I like to use a little cumin and some mild green chilies in mine.

Posole and hominy are exactly the same thing. The name varies with the region of the country. Bert Greenes _The Grains Cookbook_ has about 10 or
so pages on hominy, posole (pozole) with several recipes. Most large libraries should have it.

To prepare, soak overnite in cold water, 1c dreid=3c soaked, then cook about
2.5 hours. Add spices when you start cooking, or drain, and use as substitute for canned hominy. Hope this helps- JONI

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.