How to Cook Hominy in a Slow Cooker

by Christina Kalinowski

Hominy is made from whole corn kernels soaked in a lime or lye bath. The bath's corrosive nature removes the hull and germ and causes the kernel to puff up to twice its normal size, which imparts a unique flavor and chewy texture. Hominy comes fresh, frozen, dried and even canned, though canned hominy is lackluster in comparison. Try preparing fresh, frozen or dried hominy in a slow cooker for a texturally interesting treat.

Put the hominy in the slow cooker and cover it with at least 2 inches of cold water. Cover and cook on high for 1 hour.

Reduce the slow cooker heat to low and continue to cook until the hominy is tender and the kernels have burst open but still slightly firm. The approximate cooking time for fresh or frozen hominy is 5 to 6 hours and 9 to 12 hours for dried hominy.

Drain the liquid by pouring the hominy through a strainer and briefly rinse with cool water. Use immediately by adding to dishes or store for later use.

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Items you will need

  • Strainer


  • Hominy is traditionally used in posole and menudo, both of which are soups that originated in Mexico. You can also add hominy to chili, casseroles or even enjoy them on their own or as a side dish by briefly sauteing in butter and seasonings like salt, pepper and oregano.
  • Cooked hominy can be stored in a tightly sealed container in the refrigerator for up to 2 days.


  • Do not add salt while cooking as the kernels will not soften properly.
  • It is recommended that you do not fill your slow cooker more than two-thirds full as this can affect cooking times. This varies among brands, so consult your owner's manual if unsure.
  • Keep the lid on during cooking. Removing the lid lets heat escape, which prolongs the cooking process. The lid should only be removed near the end of cooking for the purpose of checking the doneness of your meal.


About the Author

Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.

Photo Credits

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