Hominy

Hominy is corn kernels that have been nixtamalized, swollen and ivory to pale yellow with the hull removed. It tastes mildly sweet and earthy with a chewy, toothsome bite, and it holds its shape through long simmers; cooks fold it into pozole and stews, sear it for hashes, or grind nixtamal into masa. Common retail forms include canned (ready to use) and dried (which require soaking and simmering).

Nixtamalization originated in Mesoamerica and became foundational across Indigenous cuisines of Mexico and Central America, later spreading wherever maize traveled. Traditional processing soaks dried corn in an alkaline bath before rinsing and cooking, and modern producers dry or can the prepared kernels.