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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?

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  1. 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.

    1. 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

      1. 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.

        1. 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.

          1. 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!