On Saturday mornings, I try to make a big pot of something that will last a few days, because Mary works such wacky hours and we usually don’t have dinner together. Today I made posole.
(Note: we’re vegetarians, so I didn’t make it with pork, just Impossible Burger. I didn’t add jalapenos, since my wife has a more delicate palate.)
This got me to wondering, though: why do we USAians associate hominy with the South, and why don’t we eat more of it, since we’re swimming in corn in this part of the world? Hominy is just nixtamalized corn, very healthful, since it enables better digestion of tryptophan and assists in the production of niacin, but it’s an Aztec/Mayan food. Are Southerners more obliged to contributions from our Mexican neighbors than is commonly acknowledged?
Also, Minnesotans should be pre-adapted to like hominy — lutefisk is just nixtamalized cod, after all.