Tag: Hominy
Hominy consists of dried maize kernels which have been treated with an alkali in a process called nixtamalization.
The English term hominy is derived from the Powhatan language word for maize. Many other Native American cultures also made hominy and integrated it into their diet. Cherokees, for example, made hominy grits by soaking corn in a weak lye solution obtained by leaching hardwood ash with water and beating it with a kanona (ᎧᏃᎾ), or corn beater. The grits were used to make a traditional hominy soup (gvnohenv amagii ᎬᏃᎮᏅ ᎠᎹᎩᎢ), a hominy soup that was allowed to ferment (gvwi sida amagii ᎬᏫ ᏏᏓ ᎠᎹᎩᎢ), cornbread, dumplings (digunvi ᏗᎫᏅᎢ), or, in post-contact times, fried with bacon and green onions.
Some recipes using hominy include pozole (a Mexican stew of hominy and pork, chicken, or other meat), hominy bread, hominy chili, hog n’ hominy, casseroles and fried dishes. Hominy can be ground coarsely to make hominy grits, or into a fine mash (dough) to make masa, a dough used…
