Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Hominy uses/recipes ?

Haven't had any for quite a while and just got a hankering for some lately.I would prefer recipes without messican influence as I have several but more of a Southern style way of fixins.

Woody, you are asking for a recipe to actually make hominy, or to use hominy in a dish?

Sam use it as an ingredient in a southern dish instead of messican..

let me make some calls. My Mom, and several aunts, all fine Southern cooks, are still lucid, despite being in their ninties. I'll get some info for ya.

Thanks

Pozole! It is southern and messican

from an Aunt up in SW Virginia:

from my Mom


Mom suggested serving this with collards or mustard greens, and cornbread.

There you go just what I was looking for,anything with bacon fat as an ingredient has got to be GREAT !! Thanks Sam will certainly give it a try..

We used to have hominy as a side dish when I was growing up.

Mom would rotate hominy, green beans or canned corn with our meals.

Never had it any other way.

Great ideas! Thanks Sam!

Virgil B.

some years back, I was researching menu items before opening a new restaurant. This one I did in conjunction with a yankee couple from Hull, Massachusetts.
They wanted to do a New England/lobster place. We did well with the concept for many years, before getting old and tired, and selling it.
One recipe that I looked at, but did not use, was this one, for hominy and bacon.

Sam these were ones I was looking for..my great mother Wall in West Virginny had passed down her recipes to my mom but they were ruined in a flood years ago when they lived in Baton Rouge..thanks really appreciate your time and we'll definitely be trying them out!

Best thing for hominy is to throw it in the garbage!

I hear it's very good with trout!

I had an aunt that made fresh hominy and it was so much better that the canned stuff. But I guess canned is the only option going now....isn't it?

Yep think it would be a PITA to make this day and time.

Actually I'd throw them both in the garbage LOL. I love fishing for trout, but I turn them all back because I don't care to eat them.

I know we used to make it on the farm when I was a kid. None of my current sources really remember the proceedure.

This is an online explanation.

http://www.howtomakehominyfromcorn.com/

Have you ever had chicken soup with hominy and meatballs. Chicken stock, chicken, little meatballs and hominy. It's good.

My aunt made the hominy in the same kettle we used to cook off the lard when killing hogs. She used lye/wood ashes or some such and when finished she put it up in jars. Was a good side dish but the canned stuff..not so much. Big difference in the two. But, let me say that I didn't enjoy hominy enough to go off and try to make some. Just one of those things thats gone forever I guess.

All that corn that coulda' been fermented gone to waste. Oh the horror!

I could sure use a good recipe for Pasole

The one I like best....

Pozole (Pork and Hominy Soup)
1/4 cup vegetable oil
1 clove garlic ( I like more)
� pound pork ( I have used pork loin, pork roast, etc) cut into 1/2 inch cubes
1/4 cup all purpose flour
1 medium onion chopped ( about 3/4 cup)
2 cups cooked pinto beans ( a 30 ounce can works well)
1 can (30 ounce) hominy drained
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped green chilies (I just use a small can of roasted and peeled, you can use mild or hot)
1 Tbsp chili powder
3 cups chicken broth ( I use 2 15 oz cans)
1 Tsp salt
1/4 Tsp pepper
1 1/2 Tsp dried oregano leaves
1 small onion, chopped (about 1/4 cup)
Heat � cup oil and the garlic in a 3 quart sauce pan or stock pot until hot. Coat pork with flour. Cook and stir over medium heat until brown; remove from saucepan. Cook and stir � cup onion in same saucepan until tender. Stir in pinto beans, hominy, carrot, celery, green chilies and chili powder. Heat to boiling, reduce heat. Cover and simmer 10 minutes.
Stir pork, oregano, chicken broth, salt, pepper into vegetable mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Add � cup chopped onion and the cilantro to mixture prior to serving.

Thanks a bunch.I'll give it a try.I don't see the amount of cilantro and when to add to the dried oregano?

Vince

Cilantro by taste (my wife doesn't like it and I love it). Oregano is mentioned in the second line from the bottom.

My wife makes Pozole that is AWESOME... fresh corn tortillas with a little dab of Sour Cream and a ton of cilantro. Man, I can eat of ton of that! Does it in the crock pot and its pretty easy... should see if she can get me the recipe to share.

My wifes family is from Taos.

Her aunt makes the best Pozole I have ever had. She uses red chile, though I also enjoy the green.

Texoma Caviar

2 cans (14oz) blackeye peas rinsed, drained
1 can white hominy drained
2 med tomatoes chopped
4 green onions chopped
2 cloves of garlic minced
1 medium sweet green pepper chopped
1 jalapeno pepper chopped
1 1/2 cups of chopped onion
1 1/2 cups chopped fresh parsley
1 8oz bottle of Italian salad dressing (we use the Good Seasons packet and mix it up with vinegar and oil)

Combine all ingredients and mix well
Pour salad dressing over mixture, refrigerate at least 2 hours (overnite is better), drain and serve with tortilla chips or as a side dish. Great as a side with ribs.

+1 on pozole

Hominy uses/recipes? Quite a few, actually.