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Hominy, or nixtamal, is dried maize kernels, reconstituted by soaking in lye-water. This process is called nixtamalization, and removes the hard outer hull from the kernels, making them 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.
Nixtamalization dates back nearly 10,000 years.
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.
Hominy can also be used as animal feed.
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