Bush’s Best Golden Hominy, 108 Ounces, 6 Per Case

Bush's Best Golden Hominy delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Posole and stew bases: Simmer with pork, chicken, or vegetables in a chile broth for traditional posole, or add to hearty stews where the kernels hold their texture through long cooking.
Side dishes: Warm through with butter, salt, and pepper for a simple side, or bake in a casserole with cheese and green chiles for a crowd friendly gratin.
Soup thickening and body: Add partially pureed hominy to soups for natural thickness and a subtle corn sweetness that complements bean, chicken, and vegetable soups alike.
Breakfast and brunch hash: Pan fry with onions, peppers, and sausage or bacon for a hearty skillet hash that pairs well with eggs.

Who Would Benefit

• Restaurant and cafeteria kitchens serving Southern, Southwestern, or Mexican inspired menus
• Caterers preparing large batch posole, stew, or buffet sides
• Meal prep operators who need shelf stable, ready to cook ingredients in bulk
• Home cooks with large families or freezer capacity who cook in quantity
• Food banks and community kitchens seeking long shelf life, easy to prepare staples

Product Highlights

• 108 ounce can size designed for foodservice and high volume use
• 6 cans per case, 648 total ounces, for consistent pantry supply
• Golden hominy with tender, chewy kernel texture that holds up to extended cooking
• Ready to use straight from the can; no soaking, hulling, or long prep required
• Naturally gluten free and a good source of fiber
• Shelf stable for convenient storage and reduced waste

Common Applications

Golden hominy is most closely associated with posole, the traditional Mexican stew built around the kernel’s ability to absorb chile and broth while retaining a satisfying chew. Beyond posole, it works in any application where you want corn flavor and substance without the burst of sweet corn: chicken and hominy soup, pork and green chile stew, baked hominy casseroles with cheese, or quick skillet hashes for breakfast service. Because the kernels are already fully nixtamalized and cooked, they can go directly into simmering pots, baking dishes, or saute pans with no additional prep time.

Preparation & Use

Drain and rinse the kernels, then add them directly to your recipe. For stews and soups, add hominy in the last 20 to 30 minutes of simmering so the kernels warm through without breaking down. For baking, fold drained hominy into casseroles before placing in the oven. For pan frying, pat the kernels dry and saute over medium high heat until lightly caramelized. Unused portions should be transferred to a sealed container and refrigerated, and used within three to four days.