Hominy is a food product made from dried maize (corn) kernels that have been treated with an alkali, usually lye or slaked lime. This process is known as nixtamalization, and it involves soaking the corn kernels in an alkaline solution, which causes the outer hull or bran to loosen and the kernels to swell. The process also has the effect of increasing the nutritional value of the corn.   There are two main types of hominy:   Whole Hominy: In this form, the entire corn kernel, including the hull and germ, is treated and swollen. This results in larger, softer kernels that are commonly used in traditional dishes like posole, a hearty Mexican stew.   Grits or Broken Hominy: After nixtamalization, the kernels are dried and then ground or broken down into smaller pieces. This results in a coarser texture that is often used to make dishes like grits, a popular Southern American dish, although some grits recipes use a coarse cornmeal that is not nixtamalized.   Hominy has been a staple food in many cultures for centuries due to its improved nutritional profile and altered texture. The nixtamalization process makes nutrients like niacin (Vitamin B3) more bioavailable and also improves the flavor and texture of the corn. It is an important ingredient in various dishes, particularly in Mexican, Southern American, and Native American cuisines.   Hominy is commonly used to make dishes such as:   Posole: A traditional Mexican stew made with whole hominy and typically includes meat (often pork), chilies, and various seasonings. Grits: A Southern American dish, often made from broken hominy (but also sometimes simple cornmeal is used), and often served as a side dish with breakfast, or as a base for savory or seafood dishes. Hominy Soup: A simple soup made by simmering hominy with broth and adding various ingredients like vegetables and meat. Masa: Ground hominy is further processed into masa, a dough used to make various corn-based dishes like tortillas, tamales, and pupusas.   The alkali treatment not only transforms the corn's texture and flavor but also imparts a distinct aroma and taste to dishes made with hominy. You can see the fluffy hominy kernels in the soup image below.