hominy

But I mean realistically hominy grits are not very popular in the UK.

On the other hand, it’s basically impossible to have large organized civilization in Mesoamerica without hominy[1].

Stop trying to invalidate an idea or a set of of propositions based on this variety of cheap ad-hominy bs.

Menudo (hominy, tripe, red chile, broth) is probably the most common dish in the US (though it's generally considered mexican food).

In the rare times that he’d deviate from his routine, it was usually in favor of hominy with butter and salt.

To my taste, the difference between hominy grits (aka grits) and polenta is the nixtamalization.

Even without grains there are nuts, fruit, and starchy roots, as well as different ways of processing food like hominy or fermentation.

As a taco/tamale/posole/hominy fan, I agree with you and am ashamed of my insinuation.

So should hominy be upstream of anything Mesoamericans invented?

Or hominy if you skip the grinding step.

> posole, a hominy and pork stew, was prepared and served by Native Americans.

At least some pre-Columbian societies nixtamalized their corn (think hominy and masa harina), which unlocks many nutrients, greatly improving its nutritional value and making it a much better staple than non-nixtamalized corn.

And harina just means flour so masa harina just means "the flour for dough" but there isn't another word that has caught on for flour made from hominy.

Nixtamalized corn is also known as “hominy”, and if you’re from the US you’ve probably heard of it under that name.

You could start the trend of calling it "hominy flour" or "alkaline cornflour" but it would have to overcome the inertia of English speakers knowing it as masa.

"The menu for a fine dinner would be: Chicken stew with dumplings, mashed potatoes, peach preserves, biscuits, and hominy." Dumplings and cobbler were staples.

Hominy sits slightly above the Pigeon at this closest point, so the capture would find flow reversing from dumping into the French Broad to dumping into the Pigeon.