Our locro recipe from Argentina calls for dried giant hominy. We’ve used hominy before—it’s a standard ingredient in Central and South American stews—but have never been quite sure what it was. According to Betty Fussell, author of _The Story of Corn _(Alfred A. Knopf, 1994), corn is divided into two categories: sweet corn (preferred here for its soft hull and high sugar content) and field corn (tougher, earthier, and preferred in Latin America). Hominy (also called posole or mote) is field corn soaked in an alkaline solution to remove its hull.
What is hominy?