To make corn into flour, the Mexicans use a process called nixtamilization, this loosens the skin and makes it more amenable to being ground into flour. It involves soaking the corn in an alkaline solution overnight which also increases the nutritional properties of the corn as well. If you decide to cook the corn rather than grind it into to flour you then have 'Hominy'.
Hominy is a key ingredient in a famous Mexican soup called 'Pozole', often made with chicken, tomatillos, chillies plus the Hominy to make a hearty soup.
Ingredients: White hominy, water, iodized salt.
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