Mama Maggie's Kitchen
Back around 1500 to 1200 B.C., discovered the process of soaking the dried maize in an alkaline solution. This process, with the addition of other steps, is called Nixtamalization. Your fully-rinsed alkalinized corn is now nixtamal.
The process prevents the grains from sprouting while in storage and, most importantly, releases the additional nutrition of the B-Vitamin niacin which is super important for preventing nutritional deficiency diseases.
The good news is that it is readily available in its canned form all throughout Mexico and the U.S. It’s already fully cooked and all you need to do is rinse it, heat it, and eat it.
Probably the most famous Mexican recipe using hominy is pozole. You might also see it spelled “posole.” This is Pozole Rojo, a classic hearty Mexican soup. Full of bold flavors and absolutely delicious.