Hominy??

Hi everyone,

Yesterday I was shopping in my local market, and in the Hispanic foods isle I found "hominy", dried & broken corn kernels in a bag the way you'd buy dried beans---the brand was Goya. I'm really interested, but have no idea what to do with them. Any ideas? Thanks!!

Posole

Hominy is used in Mexican kitchens primarily for posole, a wonderful corn soup that will often contain pork. A simple google search for "posole recipe" will produce plenty of options. Enjoy.

Best,
Michael

Actually, posole is a New Mexican dish. Pozole (with a z) is a Mexican dish. They are both stews made with dried corn, but can be quite different. Posole usually has fewer ingredients and is often made with lamb or beef or pork and chiles. A great dish for eating on a cold winter day.

Bill/SFNM wrote:Actually, posole is a New Mexican dish. Pozole (with a z) is a Mexican dish. They are both stews made with dried corn, but can be quite different. Posole usually has fewer ingredients and is often made with lamb or beef or pork and chiles. A great dish for eating on a cold winter day.

Thanks. You learn something new every day. I always thought they were interchangeable spellings.

First, for your first experience, I would buy the Bush's White or Yellow Hominy. I generally heat it up with butter and stir in some dried jalapeno flakes and serve it up with pork chops.

The dried product is very acceptable but requires some soaking and more handling.

Bill/SFNM wrote: A great dish for eating on a cold winter day.

Or an a wicked hot day, like today. Sounds counterintutive - but it hits the spot.

If you use the canned variety, be sure to rinse it. Edna Lewis has a wonderful dish in one of her cookbooks for chicken with hominy. I've lent the book, but I think you use a whole chicken in parts. You saute the chicken briefly, not to brown, just enough to firm the skin, then place it on top of hominy that has a bit of broth and a bit of wine in it--she cautions not to use a bone dry wine but something with a bit of sweetness like a traminer. Salt, pepper, a few thinly sliced mushrooms, and about 5 minutes before it's done baking (covered) you stir in a little chopped parsley. It's a marvel of simplicity.

Annieb, that sounds delicious! I'll try that & work my way up to the dried kind....

IIRC, the amount of liquid is pretty small--the mushrooms give off a fair amount. Maybe 1/4 to 1/2 cup of broth and 2T wine.