Corn originated in central America, and the indigenous people made it more nutritious with a cooking process called nixtamalization. Dried corn kernels are simmered in water and calcium hydroxide, and the process both reduces some potentially harmful toxins created by some corn funghi and unlocks the niacin in the corn. Nixtamalized corn also tastes better.

The treated corn kernels are called nixtamal or hominy, a term that reflects Native Americans’ use of nixtamalization. These days grocery stores mostly stock canned hominy, although the dried version seems to be coming back as cooks explore southwestern and Mexican dishes.

Here in Portland, we’re lucky to have Three Sisters Nixtamal. This small SE Portland business sources heirloom corn from Mexico and Arizona, nixtamalizes it, and makes the best tortillas in town. They also offer masa for cooks who want to make their own tortillas, sopes, or gorditas. And they sell fresh hominy that doesn’t need to be rehydrated.

While Three Sisters’ hominy make great pozole, the celebratory, chile-spiked stew of Mexico, it’s good anywhere you want chewy, slightly sweet corn to round out a dish. I made this skillet-cooked, stew-like vegetable combo to eat alongside roast pork, but it’s be good under a piece of fish, baked into a cheesy casserole, or just served in a big bowl all by itself.