It is labeled with the name hominy when it is sold in a can, dried as whole kernels, or coarsely ground for grits. Nixtamal can be ground into masa, an incredibly important component in Mexican ...

Chef Marcela Valladolid uses canned chickpeas instead of the traditional hominy for this vegetarian version of the Mexican stew. They simmer in a mushroom and dried chile-infused broth for deep ...