Hominy

Hominy is the Native American name for hulled and dried white or yellow corn that has been stripped of its bran and germ. Traditionally, the kernels are soaked in scalding water and mild lye or slaked lime, which forces the kernel to expand and the hull and germ to split. After the hulled corn is dried, it is then soaked in an alkaline solution of water and wood ash or limestone to expand the kernels, which are then boiled, producing a soft, swollen grain product. This product is then either sold fresh in cans or dried.

Whole hominy can be boiled or fried and served as a side dish, much in the same ways as potatoes, and may also be added to stews and salads. The dried grains must be soaked overnight before use, but have a far greater intensity of flavour compared to canned hominy. Once reconstituted, they may be cooked by simmering in water for at least an hour, until tender. Hominy is an essential ingredient of pozole, a traditional Mexican and Central American dish made with pork (or other meat), chilli and other seasonings.

Hominy may also be coarsely ground to produce samp, or finely ground to make hominy grits. The finely ground grits may be added to stews to give body, and can also be used to make cakes and puddings. Grits are particularly popular in the southern US, where they are combined with milk and water and served as a side dish, pudding or hot cereal, or formed into squares and fried. South of the American border, hominy is finely ground to produce a flour known as masa harina, which is then used to make flatbreads such as tortillas.