Home Forums Hunting & Shooting Food, Cooking, and Game Preparation What the H to do with a can of Hominy?

Last night nobody home but me. I was hungry but not excessively and the usual sandwich didn't ring my bell. I looked at a can of hominy, love hominy, and decided it would taste good doctored up a bit. Here's what I did.

Fried out four strips of bacon to crisp. Reserved a couple of Tbs. of grease and saut�ed half a chopped bell pepper and @ 1/4 cup chopped onion until limp. Added the drained can of hominy. Sprinkled some Zatarains's creole seasoning over the whole pan full, stirred and fried until about dry. Added the bacon back crumbled up.

Rest of supper was some sliced tomatoes.

Man was that good! Ate the whole can.

Thought I throw it on here for anybody that wanted an idea for a quick hominy dish.

Sounds good to me. I like hominy, but some folks do not.

I like to add a can to a pot of chili (no beans of course)

call me next time, and I'll run over and join ya.

Sounds good to me. Bacon makes EVERYTHING better.
Home grown maters? Mmmmmmm. Only suggestion would be to fry and then cut up a pork chop and some jalapenos for that mix.

Hominy
Pork stew meat
Onion
Garlic
Cumen, salt and pepper to taste
and green roasted chili peppers to taste
In the SW its's called Posole ( spanish for hominy).

Simple.

Trout fishing.

YUM!!! A tasty combination, Boggy.

I always add a can (rinsed) of white hominy to my Beef Veggie Soup with Barley. The hominy adds a little bulk and color.

Thanks for the generous comments boys. It was just one of those quick, off the cuff top of the head kind of things. This one turned out good. Some of those have turned into disasters for me.

Posole is good but is more of a winter dish to me. I often put a can of hominy in beef stew, I like corn better but my wife can't eat corn because of diverticulitlitus.

Spanish hominy is good too, tomatoes, onions, garlic, jalapenos, cumin and cilantro but again more of a winter dish.

Adding hominy to chili as a condiment is done often around the teepee here.

Wish I could get some old fashioned home churned hominy again. Lots better than the commercial stuff but most home spun food is.

Hominy sounds like a perversion of some dirty word or another to me. Never seen it, probably never will. What in H. is hominy?
Boggy I'm sure you can enlighten me. If it's made from the same stuff grits come from I don't think I have a taste for it. Or, maybe I might.

Hominy is corn that has been treated with lye to remove the husk then washed and softened.
It is just corn another way. Good stuff. Shame you don't like grits but every body has their own taste in food.

Hominy is good stuff...used in posole is one of my favorites.

Boggy :
Consider me enlightened. If I ever see it for sale I'm obliged to try it. Maybe in a soup.

Hominy is good that way as a replacement for whole kernel corn. Hominy is an old old dish. Every Indian or native American if you prefer, society that grew maize (corn) made their version. They used hard wood ashes to remove kernel husks. We just use lye, same deal. Hominy was the main deal in the original succotash dish.

I should have read this thread earlier. My wife's friend from Seattle pulled in yesterday. She probably could have got me some from Central Market near Mill Creek so I could try it. That market by the way is the finest place to shop for food stuffs that I have ever seen. I have had grits a couple times but like Cream of Wheat and Red River Cereal I never liked the texture.

Stocker get you some stone ground grits. Huge difference!

If you can't find them up your way let us know.

David

.....and then there's the old story about the yankee salesman that ordered coffee and eggs at a southern diner.

Hominy, Sir ? asked the pretty waitress.

Just two, thank you. said the sales guy.


Denny.

first time I seen the stuff i was a happy sob!! huge corn! ...then the eating part...yuk....

Had me a big bowl of menudo yesterday for breakfast. Along with home made corn tortillas and two Negra Modelos. Ordered with hominy con pata. Mmmmmmmm Mmmmmm.

The lye makes it much more digestable than plain corn. The injuns discovered this 300 years ago!