Hominy

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Hominy

Hominy (/ˈhɒmɪni/ HOM-ih-nee) is a food produced from dried maize kernels that have been treated with an alkali, in a process called nixtamalization.

Etymology

The English word "hominy" is derived from the Powhatan language of the Powhatan people, an Indigenous tribe in what is now known as Virginia. It was recorded by early American colonist John Smith in the early 17th century and was borrowed into English from Powhatan.

Preparation

Hominy is made from whole corn kernels, which are soaked in a lye or lime solution to soften the tough outer hulls. After soaking, the kernels are thoroughly washed to remove the excess solution, the hulls, and the germ. The resulting product is known as nixtamal, or Mexican-style hominy.

Uses

Hominy can be used whole or ground into grits, and is a staple ingredient in many dishes, such as posole, a traditional soup in Mexican cuisine. It is also used to make masa, a dough used in making tortillas, tamales, and other Mexican dishes.

Related Terms

  • Nixtamalization: The process by which corn is treated with an alkali to produce hominy.
  • Grits: A dish made from ground hominy.
  • Posole: A traditional Mexican soup made with hominy.
  • Masa: A dough made from hominy, used in making tortillas and tamales.

External links

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