Hominy is a food made from kernels of corn that have undergone a special chemical process to make the grain more available for use in cooking and eating. The kernels are soaked in an alkali solution of lye or slaked lime, a process called nixtamalization, which removes the hull and germ, making the corn easier to grind and cook with. Nixtamalization also helps the kernels release more of their nutrients, including niacin (also known as vitamin B3), and makes them easier to digest.

Hominy comes from yellow or white maize, also known as field corn, which is different from sweet corn that can be eaten on the cob. Hominy is available in dried and canned form. Canned hominy is already cooked and ready to use, while dried hominy needs to be soaked before its used. Hominy is a versatile ingredient that can be used in a variety of dishes, including:

• Grits: In the American South, hominy is ground to make grits, which are cooked into a porridge-like consistency to eat for breakfast, as a side dish, or to anchor dishes such as shrimp and grits.

• Posole: Hominy is a key ingredient in posole, a hearty Mexican stew that also features tender pork or chicken. Hominy is typically simmered until it becomes soft and then used as a thickening agent in soups, stews, and casseroles.

• Salads: Hominy can be used in salads as a substitute for beans or pasta.

• Salsas: Hominy can be used in salsas to add texture and flavor.

• Soups: Hominy can be used to bolster a variety of soups, such as Chicken Soup with Wild Rice and Hominy and Turkey Chili with Hominy.

Hominy is generally considered healthy. It’s a naturally gluten-free whole grain, and it’s a good source of essential nutrients and dietary fiber. It is low in fat compared to other starches, but this quality is largely affected by how it’s prepared.