Hominy

Hominy is a type of corn that has undergone a special process called nixtamalization, where the kernels are soaked and cooked in an alkaline solution (usually lime water) and then hulled. This treatment gives hominy its distinctively chewy texture and slightly nutty, earthy flavor, setting it apart from regular corn. The process also enhances its nutritional value by making certain vitamins and minerals more accessible. Hominy can be found in both whole kernel form or ground into grits or masa, and is a staple ingredient in many traditional dishes such as Mexican pozole, Southern grits, and tamales. Its hearty, satisfying quality makes it perfect for soups, stews, casseroles, or as a flavorful side dish. Available canned or dried, hominy is a versatile ingredient that brings depth and authenticity to a variety of recipes.

Hominy is a versatile ingredient commonly used in Mexican and Southern cuisine, and you can usually find it in the canned goods section of most grocery stores. Look for it near other canned vegetables, such as corn or beans, as hominy is often shelved alongside these items. In some stores, especially those with a well-stocked international or Latin foods aisle, you may also find hominy labeled as "maíz pozolero" or "cacahuazintle." If your recipe calls for dried hominy, check the aisle where dried beans and grains are displayed. Hominy is available in both white and yellow varieties, so make sure to choose the type specified in your recipe. If you can’t find it, ask a store associate for help, as it’s a staple ingredient for dishes like pozole and menudo and is widely available in most supermarkets.