from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Hulled and dried kernels of corn, prepared as food by boiling.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A food made from hulled corn (maize) kernels soaked in lye water, rinsed, then cooked and eaten; or, the rinsed kernels are dried and coarsely ground into hominy grits.
from the GNU version of the Collaborative International Dictionary of English
- n. Maize hulled and broken, and prepared for food by being boiled in water.
from The Century Dictionary and Cyclopedia
- n. Maize hulled and ground or broken more or less coarsely and prepared for food by being mixed with water and boiled.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. hulled corn with the bran and germ removed
Simmer for 3 hours, adding water if necessary to keep covered, or until the hominy is chewy tender.
April 10, 2006 at 09: 09 AM whoops, here is ma makes hominy from the chocolate lady.
Pozole, a rich soup based on pork and hominy is the “chicken-corn-soup” of Mexico and is on the menu of all cenadurias.
This will require less time if canned hominy is used.
If canned hominy is used, it should be added to the pot once the meat is tender.
Add the chile puree, marjoram, thyme and hominy and continue cooking until the hominy is tender.
If you didn't already know, hominy is that which is ground up and made into your breakfast grits or the masa for your tamales.
I understand that canned hominy is probably not the best way, so I'lll have to look into that too.
I was first looking to find what hominy is .... then I see it used with posole in Mexican recipes.
White posole is often called hominy, and can be found at most Giant Eagle supermarkets and at Reyna's in the Strip District.