Hominy is a unique corn product that has been a staple in various cuisines around the world for centuries. It is made from dried corn kernels that have undergone a special process called nixtamalization, which involves soaking the corn in an alkaline solution. This article will explore the definition, culinary uses, nutritional benefits, potential risks, and provide a popular Hominy recipe. Additionally, we will delve into the history and legal aspects of Hominy and list some similar ingredients.

Definition and Culinary Uses: Hominy refers to corn kernels that have been treated with an alkaline solution, typically lime or lye. This process, known as nixtamalization, softens the corn, removes the outer hull, and imparts a distinct flavor to it. Hominy can be found in various forms, including whole kernels, coarsely ground grits, and finely ground masa harina. It is a fundamental ingredient in many traditional dishes.

Culinary Uses and Popular Recipe: One of the most famous dishes featuring Hominy is Posole, a hearty Mexican soup. Here's a recipe for Chicken Posole:


  • 1 pound boneless, skinless chicken breasts
  • 2 cans (15 ounces each) white Hominy, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (4 ounces) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 4 cups chicken broth
  • Salt and pepper to taste
  • Toppings: chopped fresh cilantro, sliced radishes, shredded cabbage, lime wedges


  1. In a large pot, sauté the chopped onion and minced garlic until translucent.
  2. Add the chicken breasts and cook until they are no longer pink in the center.
  3. Remove the chicken from the pot and shred it using two forks.
  4. Return the shredded chicken to the pot and add the drained Hominy, diced green chilies, ground cumin, dried oregano, and chili powder.
  5. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for about 20 minutes.
  6. Season the posole with salt and pepper to taste.
  7. Serve the posole hot, garnished with fresh cilantro, sliced radishes, shredded cabbage, and lime wedges.

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