Hominy

A form of the classic Mexican stew, white pozole is made without chiles, letting the meatiness of the broth and sweetness of the hominy shine.

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

Corn is in season—but corn is also for all seasons. Which is why we have triple corn polenta.

Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.

If you’ve never made posole, this is a good starter recipe.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

A low-fuss soup like this spicy, hearty number is great for a crowd.

The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.

Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.