Cookbook:Hominy

From Wikibooks, open books for an open world
Jump to: navigation, search

Cookbook | Recipes | Ingredients | Basic foodstuffs | Cereal | Corn

Hominy, also known as nixtamal, is corn treated with lye. The corn is soaked in water with lye to remove the hard outer hulls. This process makes the corn more palatable, easier to digest, and easier to process. The process also converts some of the niacin in the maize into a form more absorbable by the body.

Some recipes using hominy include menudo, a tripe and hominy stew; pozole, a pork and hominy stew; hominy bread; hominy chili; casseroles and fried dishes. Hominy can be ground coarsely to make grits, or into a fine mash to make masa for tamales and tortillas.

If you dare to make hominy yourself, you can try the recipe for it.

External links[edit]