- ChrisOC May 29, 2008 02:10 PM
I was in a local store today that caters to a fairly large Mexican population. In one section they had a pile of about 15 to 20 #10 cans of white hominy. They also have several rows of smaller cans, Labeled white hominy ( Pozole). I would assume hominy is a popular part of Mexican home cooking. I seem to remember my mother cooking this when I was a kid, but I have no idea how she prepared it. Can anyone enlighten me?
You can make soups or stews (pozole and menudo come to mind). Growing up as well as now, we usually prepare it quite simply as a side dish for Sunday breakfast. Drain the corn and simply heat in a pan with butter, salt and pepper. Use as much (moister) or as little (drier) butter as you want. Pretty basic, but for us, a tasty side.
I cannot enlighten you as to how your mom did it, but I've got two things I do with it regularly:
As a stand alone side dish, drain it & fry it in butter with lots of fresh ground pepper, salt to taste, Yum.
I alway put a can in my vegetarian chili; 2 parts dark red, 1 black, 1 chick pea, 1 hominy is an excellent 'bean' combo for a great bean chili
Quick posole. Stew pork w/ red chile, garlic and salt, when tender, add canned posole and water (bullion) for desired consistency and heat again to boil.
Comfort food from my youth: Hominy Bake.
Butter a deep baking dish. Cover the bottom with a layer of rinsed and drained canned hominy. Top with chopped canned green chiles. Season with salt and pepper. Dot with sour cream and butter. Repeat the layers, ending with a layer of hominy. Dot with butter, drizzle with heavy cream, cover with grated Monterey Jack. Bake at 350ºF for about 30 minutes. Serve piping hot.
my grandma uses bacon drippings/leftover grease and fry it until crispy on the outside/tender on the inside in a cast iron pan. seasoned with salt/peper. delicious!
I can't recall having whole hominy until I discovered Pozole (posole).
As other posters have said, this is a classic Mexican dish where the main ingredients are pozole corn (nixtamal or hominy), meat (usually pork) and chile (red or green). Even the simplest preparation is amazing tasty so don't be intimidated by some of the complicated recipes. You can simmer it almost forever without screwing it up.
Aside from flavorings for the broth, pozole is alway accompanied by your choice of herbs and vegetables - shredded cabbage, cilantro, white onion, radishes, etc.
Here are some pozole recipes by Rick Bayless:
Don't worry too much about the cut of pork - shoulder is always available and good for long and slow cooking.
I usually make green pozole with roasted pumpkin seeds, fresh poblano and/or New Mexico chiles. Adding some browned chicken thighs to the basic pork stock is highly recommended.
I put hominy in soups and stews, but the more basic preparation (or first step, before it goes into other things) is usually to drain and put in chicken stock. I almost invariably add cumin, plus salt and pepper. Sometimes I add chile powder, garlic and/or onions.
Pretty simple and easy but (as they say), "oh, so good!"
I think most people drain it. I'm not sure exactly why, but the processing (you don't really want to know how) to get it from a dry corn kernel to a swollen, naked one, is, well.... nasty. Could it be a flavor residue that you could do without?
This month there was a fantastically easy green posole recipe with green chilis and tomatillos in Food and Wine. Search their online database and you should be able to find it.
I've learned to make the various kinds of posole mentioned below, and we do love those, but when I was growing up my mom simply drained canned hominy, either yellow or white, heated it with butter, salt and plenty of pepper, and served it as a side dish. My favorite of her combinations was hominy, green beans (cooked her semi-Southern way with bacon and onion) and fried pork chops.
You'll find that the Mexican-style hominy tends to be a little chunkier, a bit more rustic (you might say) than the middle-American brands. Some of the Latino markets here in the LA area even have the soaked but unboiled nixtamal, whole corn grains with the hard pointy germ still attached, primarily for people who want to grind their own masa for tortilla-making. I'm going to get some one of these days for a serious posole, but I think I'll wait until the weather gets cold again...
My anglo mom from South Texas, would drain it, add it to a pan with a bit of water or chicken stock and butter or bacon grease, chili powder, salt and pepper and cook it down until it was hot and just a little liquid remained. Then she added a handful of grated yellow cheese and tossed it with the hot hominy just before serving. She served it as a side with both mexican food and with more typical southern meals.
I think some of us who grew up with canned hominy find that "waxy" quality to be part of what we expect, and miss it when it's not there. The Latino varieties of canned hominy seem to lack this - they taste a little less alkaline, and may well be, which would make them less soapy. I do like them all, though - I keep a couple of cans of Teasdale hominy in the pantry all the time, just in case of a sudden posole jones. Never have cooked it from dry...