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What else can I use hominy in?

I used one can for pozole, and am wondering if there are any other recipes to try with the other can.

asked by Molly T over 2 years ago
7 answers 658 views
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added over 2 years ago

This Chicken Posole recipe may be a new, lighter take on the earlier posole dish you made. It uses rotisserie chicken, so it may be easier too! http://www.healthline.com...

D4bb8500 a3be 4577 b992 6f896286c8e2  spoon
added over 2 years ago

When I was a kid, we just heated up a can of hominy, drained the liquid and stirred in butter, salt and pepper. My mom always served it with pork chops and applesauce.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

I took a twist on a recipe from Moosewood Cooks at home- which was blackeyes peas with kale and sweet potatoes and instead of sweet potatoes (didn't have any) I added a can of hominy. I LOVE this dish. I make brown rice with it.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

I've made tasty gratins with it, treating the hominy like the pasta in macaroni and cheese, with whatever add-ins appeal to you or suit what else you're making (sauteed onions, roasted garlic, roasted poblano or other peppers, bacon, cooked mexican chorizo, cooked greens).

The hominy doesn't absorb as much sauce as pasta does, so if you're adapting a mac and cheese recipe, bear that that in mind.

2952b175 586d 4f22 a09b 32145fae8cf2  beijing hotpot
added over 2 years ago

I make a really quick side for tacos or other Tex-Mex food. Drain one can of hominy and one can of black beans. Sauté in a neutral oil (I use grape seed oil with a splash of olive oil) one diced medium onion and garlic to taste (I use two or three cloves; we love garlic!) As the onion softens, add the hominy and the black beans, and season liberally with chili powder and ground cumin. Toss well, and sauté for 3 to 5 minutes, or until the hominy begins to color. Deglaze with about half a cup of chicken stock, and serve.

F3fdbabe d72e 44f9 919d eecf03b7e10e  liza skitchenlogo
added over 2 years ago

This is a really good one: http://www.giadadelaurentiis...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

I made this dish recently from the Prune Cookbook, substituting manila clams for the razor clams-it was delicious: http://cooking.nytimes...

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