Nixtamal is fundamental to Mexican cooking.
Hominy, or nixtamal is produced from dried maize (corn) treated with an alkali in a process called nixtamalization. Hominy is also a favorite in the southern United States, often served in the ground-up version known as hominy grits.
Tortillas (and all their variations–enchiladas, gorditas, tostadas and sopes to name a few) tamales, and atole, a thick drink, are made from nixtamal masa (dough). Pozole features the nixtamal grains.
| 1 cup (165 g) of hominy contains | |
|---|---|
| calories | 119 |
| calcium | 6% DV |
| carbohydrates | 24 g |
| fat | 1.5 g |
| protein | 2.4 g |
| vitamin B12 | 7% DV |
Fruit & Stuff 