EN on Foods
November 2010 Issue
The Nitty Gritty on a Classic: Hominy
Hominy was undoubtedly served at our country’s first Thanksgiving feast. Consumed both as a vegetable and as a whole grain, corn and hominy were among the first foods introduced to early settlers by Native Americans in the New World. Its name, derived from an ancient Algonquin word, traces back as early as 1620. A century earlier, Mexicans were cooking with posole, which is made by simmering dried corn kernels in a lime water bath before grinding and mixing into masa used to make tortillas and posole, the traditional Mexican stew that remains a popular dish today.
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