From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also hulled corn, posole, pozole. A staple of the American South, hominy is whole-kernel yellow or white corn that has had the germ removed and has been soaked in lye. In Mexico, where it's known as nixtamal, it's used to make masa, the meal used to make tortillas. Ground, it's called "hominy grits." The name comes from the Algonquian word rockahominy.
