hominy

Hominy is dried kernels of maize that have undergone nixtamalization, a process in which the corn is cooked and soaked in an alkaline solution, typically calcium hydroxide (lime). This treatment loosens the hulls, improves flavor and texture, and makes certain nutrients, notably niacin, more bioavailable. After cooking and soaking, the hulls are washed away, and the kernels can be dried for storage or used fresh.

There are two common varieties of hominy: white and yellow, corresponding to the color of the maize used. Hominy is sold as dried kernels or canned, and can also be ground into masa or masa harina, which are used for making tortillas and tamales. In contrast, masa harina is dried masa, not whole kernels.

Culinary uses vary by region. Whole hominy kernels are central to dishes such as pozole in Mexican and Central American cuisine and are used in soups and stews. In the United States, hominy is also processed into grits, a staple of Southern breakfast and savory dishes. Ground hominy or masa is used to make tortillas, tamales, and other traditional foods.

Nutritionally, nixtamalization enhances the nutritional value by increasing niacin availability and improving protein quality; it also adds calcium. Hominy is gluten-free and naturally high in fiber. Dried hominy stores well in a cool, dry place, while canned hominy has a longer shelf life and should be refrigerated after opening.

Historically associated with Mesoamerican cultures, nixtamalized maize became a widespread staple in parts of North and Central America, contributing to culinary traditions that persist today.