Guide Note

Hominy is corn that has been soaked in a corrosive agent until all outer layers are removed. This process, called nixtamalization, alters the flavor and increases tenderness. Hominy is traditional in the southern United States, and throughout Latin America—yielding an eclectic range of recipes.

Fast Facts

1. Process of making hominy from dried corn is called nixtamalization
2. Common in many cultures
3. Used in breakfast foods, soups and/or stews
4. Mexican hominy is called Pozole

Most hominy recipes are simple, calling for the use of canned hominy. If the recipe includes meats, or vegetables that require prolonged cooking, these are usually prepared first. The hominy itself is added afterward, and usually simmered or baked with the mixture for a relatively short period. Southern recipes use meats that are traditionally featured in gumbo, such as pork, crawfish and shrimp. Southwestern dishes may call for chiles and cheese. In Mexican cuisine, hominy (or Pozole, often used in soups and flavored with cilantro.