Hominy
Related Category: Food and Cooking
[Algonquian], hulled corn with the germ removed and served either ground or whole. The pioneers in North America prepared it by soaking the kernels in weak wood lye until the hulls floated to the top.
Hominy referrs to corn without the germ. It is served both whole or ground. Hominy is boiled until cooked and served as either a cereal or as a vegetable. Hominy may also be pressed into patties and fried.
hominy = posole = pozole Pronunciation: HAHM-uh-nee Equivalents: 1 cup = 165 grams Notes: These are hulled corn kernels that have been stripped of their bran and germ.
Hominy
Dried corn kernels from which the hull and germ have been removed.
Huitlacoche
See "Cuitlacoche." ...
Hominy is dried corn kernels which have been hulled and degermed, either mechanically or chemically by soaking the corn in slaked lime or lye. It has a soft, chewy texture.
Hominy - hulled corn with the germ removed. Hominy grits are uniform granules that are boiled and served as a breakfast cereal or as an accompaniment to a main dish or fish, meat or poultry.
hominy an early gift from the American Indians, hominy is dried corn kernels which have had the hulls and germ removed either mechanically or chemically. For our Posole, we purchased canned hominy, but you can also buy it dried.
Hominy: Dried white or yellow corn.
Honey: Naturally sweet, syrupy liquid produced by bees.
Horn of Plenty: A woodland mushroom.
Hominy - A traditional Native American food (also known as pozole or posole), hominy is dried yellow or white field corn kernels that have been soaked in slaked lime to remove their husks with the hull and germ removed.
hominy - corn kernels with the germ and bran removed
hull - to remove the leafy parts of fruits
Cooking Terms Starting With "I" ...
hominy: A farinaceous dish made of maize
hors d'oeuvre: Appetising first course
hõte: Host ...
Hominy
Hulled Indian corn used for a cereal food, coarsely ground or broken
Homogenize ...
Hominy - Dried white or yellow corn kernels from which the hull and germ have been either chemically or mechanically removed. Hominy is often served as a side dish. When ground, hominy is called grits.
hominy - Hominy is made from dried corn kernels from which the hull and germ have been removed, usually by boiling in lime. The kernels look somewhat like popcorn and have a soft, chewy consistency. It is sold either in canned or dried form.
15 12 ozs white hominy
1 cup carrots (sliced)
14 12 ozs great northern beans (undrained) ...
Hominy - Dried white or yellow corn.
Hummus - A thick paste made from chickpeas and spices.
Irish Soda Bread - Bread that is leavened with baking soda. Currants are often added.
Hominy can also be substituted for nixtamal, but it generally has a much milder flavor. Essentially nixtamal is the same as hominy In the Southern U.S.
Hominy: Corn that has been milled or treated with a lye solution to remove the bran and germ.
Hominy
Corn kernels with the germ and bran removed with lye. A popular Southern United States porridge.
Hors d'Oeuvres ...
Hominy stew made with dried lime-treated corn and combined with pork and seasonings.
Posole, pozole: ...
What is Hominy? Hominy is a type of corn (or maize) that has been soaked in an alkali solution which causes it to... Read the definition of Hominy.
Hors d'Oeuvre ...
Vegetarian Hominy Chili With Beans Handle
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1 15-ounce can hominy or whole kernel corn, undrained
1 1.25 ounce package taco seasoning mix
Directions ...
Pozole: Hearty hominy soup with shredded pork, garnished with lettuce or cabbage, radish slices, chopped onion, dried oregano, and chili peppers.
Hominy - Dried corn kernels that have been boiled in lime juice and water to remove the hard outer hull. Used in menudo and pozole and to make masa.
Horchata - Milky looking cold beverage made of water, rice, sugar and cinammon.
version of hominy is produced by whole maize grains, usually white when eaten in the form of grits, mixed with scalding water mixed with a chemical solution, such as a mild lye or potassium hydroxide solution, traditionally derived from wood ash, ...
grits See hominy.
groats Hulled grain, usually broken up or coarsely ground, as with grits (see hominy).
groseille (Fr.) Currant; groseille a maquereau means gooseberry,
the traditional French garnish for mackerel.
A spicy soup made from tripe, chile, hominy and spices. Served with lemon slices, onion, oregano, avocado, and chile which you add to taste. Also served with warm tortillas.
When corn has been soaked in lye and the casing has been removed it becomes Hominy. The lye is rinsed out very well and the corn is left to harden. Then the swollen hominy is ground up to the texture of tiny pellets.
Masa - Dough, usually referring to ground hominy, called nixtamal
Menudo - Tripe soup; New Year's Day tradition to ease hangovers
Miel - Honey
Molcajete - Volcanic rock shaped like a bowl in which food is ground ...
Posole - Pozole - A Mexican soup containing hominy served with various ingredients to be added by each diner. The base of the soup is water flavored with onions, tomatoes(or tomatillos), and herbs.
has been removed it becomes Hominy. The lye is rinsed out very well and the corn is left to harden. Then the swollen hominy is ground up
to the texture of tiny pellets.
Corn that has been treated with slaked lime to remove the tough outer husks of the kernels, then dried; thick stew made with hominy as an ingredient; the stew usually includes pork and chiles; also another name for hominy.
Maize can also be prepared as hominy, in which the kernels are bleached with lye; or grits, which are coarsely ground corn. These are commonly eaten in the Southeastern United States, foods handed down from Native Americans.
a Mexican thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chiles and cilantro and served with chopped lettuce, radishes, onions, cheese and cilantro as optional additions at the table.
Potage ...
Menudo: Robust, medium spicy soup with tripe, hominy, onions and spices.
Mescal: Distilled liquor made from juice of several types of agaves. Mezcal.
Mojo de ajo: Cooked in garlic sauce.
Grits (Southern USA): Cereal made of hominy, which is blanched white corn meal.
Guacho (Panama): A thick soup made with pork or seafood, beans, and rice. A very starchy mouth feel. Filling and hearty.
Grits - Though the word "grits" can refer to any coarsely ground grain, it is commonly used to mean hominy grits. Grits may be cooked in water or milk, usually by boiling or baking. Grits are usually eaten as a cereal or side dish.
Hominy, or posole, is usually made from decorative corn, as is masa harina, which is dried posole meal, used for making tamales and tortillas. Decorative corn is often referred to as Indian Corn, but it is more properly known as Flint Corn.
Posole is thick Mexican soup made from pork meat (or chicken), hominy, onions, garlic, dried chiles and cilantro, usually garnished with shredded lettuce, onions, cheese, and cilantro.
much all you need is a base of tomatoes, onions, beans, and chiles (or chili powder); we’ve been known to toss in all kinds of extras, including potatoes, kale, and quinoa. Try Chipotle Chicken Chili for its unusual addition of cooked hominy.
 See also: Cooking, Flavor, Water, Flour, Sauce
  
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