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1. Spread hominy on paper towels in a jelly-roll pan. Chill, uncovered, 3 to 24 hours.
2. Pour oil to a depth of 3 inches in a Dutch oven. Heat over medium-high heat to 350°. Combine flour and next 4 ingredients; toss with hominy, in batches. Shake off excess flour.
3. Fry hominy, in batches, 6 minutes or until kernels float to the top; remove and drain. Sprinkle hot hominy with desired amount of either spice mix.
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