Hominy is basically maize with attitude. Discovered by the Aztecs and Mayans of ancient Mexico, it tastes a little like popcorn. Although it's made from ordinary maize, it contains less fat and is packed with nutrients like niacin and vitamin B3.
To this day, hominy is eaten in Latin America and the southern states of the U.S. It's used to make everything, from bacon stew to grits - a kind of thick porridge. American President Theodore Roosevelt loved hominy grits. Seasoned with salt and pepper, swimming in butter, it was his favorite breakfast.
Grits is so popular that South Carolina declared it the official state food. There's even an annual festival to honor it. As well as the usual grits-eating competition, you can take part in the popular "rolling in grits" contest, which is held in a big tub of salted hominy.
The grain is treated by soaking the maize in alkaline water, using anything from pickling lime to wood ash. This process is known as nixtamalization, and was first used in ancient Mesoamerica thousands of years ago.
Soaking the corn removes its hard husk, and the grain swells, releasing its nutrients. It is then canned or dried - cracked into a coarse meal or a fine flour. In the damp heat of the southern U.S. states, where crops can quickly go bad or rot, this is an ideal method of preserving maize.
It doesn't matter how you eat it: this southern belle is full of soul. Robust and versatile, it can be used in many recipes. Throw it straight into a frying pan to make a delicious nut-like snack, or use it to give body to stews. The puffy grain is perfect for soaking up flavor while keeping its chewy texture. It works especially well with pork and bacon.
So, put on your favorite Dolly Parton ballad, turn it up as loud as you dare, throw some bacon into your biggest pot and prepare to get happy with a plate of hominy stew.
Hominy stew with bacon
Ingredients
• 200 g bacon, cut into small pieces
• 2 onions, chopped
• 4 garlic cloves, finely chopped
• 3 jalapeno chilis
• 2 cans hominy
• 1 can tomatoes
• 1 l stock
• 3 tbsp lime juice
• 1 tsp lime zest
• 2 tbsp coriander
• salt and pepper to taste
Instructions
In a heavy pot, cook the bacon over a medium heat, stirring until crisp. Remove and drain on paper towels. Add onions, garlic and jalapenos to the pot, with some salt and pepper. Cook until softened. Stir in hominy, tomatoes, chicken stock and lime juice. Cook on a moderate heat for 20 minutes until liquid reduces and thickens. Add coriander and lime zest. Garnish with bacon and serve.