Hominy, Maí­z Cacahuacintle, Mote or Giant Corn


Hominy, Maí­z Cacahuacintle, Mote or Giant Corn

Known in the US as hominy in the US, maí­z cacahuacintle is one of the favorite types of corn in Mexico. It has giant kernels that are whiter, softer, thicker, with rounder tops, than the regular white or yellow corn. It also has a deep, mealy bite.

Its traditional name, cacahuacintle comes from the combination of two náhuatl words, cacáhuatl and centli, meaning corn and cacao, because of its size, mostly. Though this giant corn is most used to make pozole, it is also used to make other dishes like tamales, sweets, drinks, and is eaten in street style crazy corn.

When you buy dried hominy in the stores, it has already been peeled and what we call, beheaded, or descabezado. That means that it has been already lightly cooked in order for the tough part that connects the kernels to the cobs -known as cap- to be removed.

Cooking it is simple, just throw it in the pot, cover it with water, and wait for it to bloom… for about 3 hours. Literally to open up. That’s how you know it is ready. And just like beans, you don’t add the salt until the end, or it will toughen the kernels as they cook.

If you don’t fell like cooking it, you can already buy it fully cooked in cans or in bags in the refrigerated sections of some Latino stores.

13 comments on “Hominy, Maí­z Cacahuacintle, Mote or Giant Corn

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    1. Oh I usually buy mine at my local store, but there are lots of great brands out there. Or you can find prepared masa at your local Mexican restaurant sometimes…you might want to give them a try, Matthew.

  1. My sister went to visit in New Mexico & brought me 4 bags full of posole. I let it sit in water over night & it still took 6 to 7 hours to cook it. Is that normal? When it was cooked all the way, it was delicious. Thank you Pati!

    1. What a nice gift, Christe! It could be older corn, which needs simmering for a bit longer…sometimes it has taken me over 5 hours, the important part is to cook it until it starts opening up, or blooms. ​

  2. I’m anxious to try this recipe. I only recently found dried hominy in the store. All I’ve ever known, even though I live in Texas is the canned version. Since this takes so long to cook, I’d like to know if it can be cooked ahead of time and frozen to use later?

    1. Yes for sure! You can pre-cook it and refrigerate it or freeze it and then make the pozole. Just freeze it along with its broth.​

  3. Thank you! After looking at your recipe I no longer have plans to wait until my birthday to make it(in two weeks)… looks like I am going home early TODAY! Yum 🙂

  4. Pati,
    I am so glad to have found this entry. I have used Goya canned hominy/mote blanco to make pozole but I have not been able to find it anymore. However, I found dry & peeled Mote/Giant Corn from Peru Belmont brand) and was wondering if it was the same type and if I could use this instead to satisfy my pozole craving. I live in Central America so my options to find maiz pozolero are close to none. Thanks for your ideas and suggestions!

    1. Yes you can!! That is the same corn. You just have to make sure you cook it until the corn kernels “bloom” or open, like pop corn sort of… I have a recipe for red pozole in my new cookbook too!