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The process of soaking the dried corn in the lye-water removes the husk from the corn, making it easier to process (a process that dates back nearly 10,000 years), and also converts some of the niacin in the maize into a form more absorbable by the body.
Some recipes using hominy include menudo, a tripe and hominy stew; hominy bread, hominy chili, casseroles and fried dishes.
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