Hominy is a processed food derived from the dried kernels of maize, also known as corn, with a deep historical connection to Mesoamerican cuisine. Hominy does not grow; it is the result of an ancient and transformative process that permanently changes the corn’s physical and nutritional properties. This unique treatment differentiates hominy from other corn products like cornmeal or sweet corn, making it a staple ingredient in various global food traditions.
The Maize Plant That Provides the Kernels
Hominy is made from specific varieties of Zea mays, or corn. The kernels used are typically from field corn, also known as dent corn, rather than the sweet corn variety commonly eaten on the cob. Field corn is bred to have a high starch content and is harvested when the kernels are mature and dry, which is necessary for the processing that follows.
The maize plant grows tall, producing ears that are allowed to fully mature and dry out in the field. The harvested kernels must be hard and dry before processing, unlike sweet corn which is picked while the kernels are still soft. This drying process concentrates the starch and prepares the tough outer layer, or pericarp, for the alkaline treatment. Both white and yellow varieties of field corn are used to make hominy.
The Process That Creates Hominy
The transformation of dried field corn into hominy is achieved through a technique called nixtamalization, a practice that originated in Mesoamerica. This method involves soaking and cooking the mature, dried kernels in a dilute alkaline solution, traditionally using slaked lime (calcium hydroxide) or lye. The mixture is heated and then steeped for an extended period, often overnight, allowing the alkali to penetrate the kernel.
The alkaline solution works by dissolving the hemicellulose, the primary adhesive component of the kernel’s cell walls. This action loosens the tough outer hull, or pericarp, and the germ, which are then easily removed by rinsing. The chemical reaction also causes the kernels to swell significantly, resulting in a plump, meaty texture.
Nixtamalization also provides significant nutritional benefits. The treatment increases the bioavailability of niacin (Vitamin B3), which is otherwise bound and indigestible in untreated corn. Making this vitamin available prevents the deficiency disease pellagra in populations that rely heavily on corn as a staple food. Furthermore, the process dramatically increases the calcium content of the corn, as the kernels absorb the mineral from the lime solution.
Culinary Applications of Hominy
Hominy is a versatile ingredient used in many culinary forms. The whole, treated kernels are often consumed directly, either canned or cooked from a dried state. Whole hominy is a primary component in traditional Mexican stews, such as the hearty soup posole, where the large kernels absorb the savory broth.
When the kernels are ground, they form the foundation for several other staple foods. If the hominy is finely ground, it creates masa harina, a flour that forms a dough called masa when mixed with water. This dough is used to make corn tortillas, tamales, and other Mexican and Central American dishes. Coarsely ground hominy, popular in the Southern United States, is used to make hominy grits, a porridge-like side dish.