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Maize image - But now imagine if it tasted 10 times better than it already does. You have just ward out images of hominy, the southern workhorse and the American centerreceipts and an important part of their culinary history.

These powerful nuclerants are used in soups, stews, drinks and taco shells. They make an excellent state of pantry company to store.But it's not just the flavor that makes it a higher version of corn, it's also nutrition.

Here's what you need to know to start with the puffy grain and why you will be hot for the hominy after a try.

What does the hominy?

Perhaps you heard the term "nixtament" relating to Mexican cuisine and wondered what it meant. It's a process that has to do with softening corn using Lye and limestone and is in practice forthousands of years. During this process,The corn kernels separate from the hull and soften and grow in size. The final result is hominy.

Uncooked hominy nuclei tend to be larger than corn kernels with soaking that they are in the alkaline mixture and end up measuring around the size of a quarter. They are also teeth that corn kernels, with a pleasant swollen texture that beating corn on the COB stuck in your teeth. And do not worry - the lye is rubbed, leaving the hominy with a sweet and earthy taste (and not a metallic).

How are the health benefits stacked?

Hominy is a grain, while it's not packed with protein, it'slow fat And helps you get these whole grains all important. Nutritionally, it's quite similar to corn. What makes it abetter The maize version is the process of nixtament that helps to release more of its nutrients-niacin, vitamin B3, is separated from corn so that it can be digested more easily.

In its natural form,Hominy can be suitable for agluten-free diet.

How to use it

You can find canned hominy at the grocery store, or buy it dried and cook as beans (despite the fact that it is not really a bean). Note that you might meet bothWhite and yellow hominy, the latter tends to be sweeter.

One of the classic means of using it is to doposium, a rich Mexican stew which mainly contains teeth nuclei and meat (often pork). It is also on the groundgrains and transformed into masa flour, which is used in essential excavations such as tortillas andtamales, or used to thicken soups and stews.

Bottom Line: Time to try to do hominy?

If you even love the taste of corn vaguely, you will definitely give a taste of hominy. On the other hand, if you do not like corn, you may find that you will find a hominy more adapted to your taste. In addition to its taste and health benefits, the nixtamental process it passes is an interesting and important part of the culinary history, and you would not be neglected not to give the final result. At the end of the day, we can all thank Hominy for magic that is a warm tortilla of corn.

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