What to do with a can of hominy?
I bought this a while ago for a recipe I never made and have since forgotten. What can I do with it? I"m pretty sure I have never eaten hominy in any form. Meatless suggestions appreciated. Thanks.
Hominy is actually pretty tasty. I have used it for a crock-pot stew with pork and chiles. But you can just fry it up in a pan for breakfast with some butter, add any seasonings you wish, and serve with eggs.
As above, but drain it well, sauté it in butter, and then add eggs and scramble. Even better if you sauté a little onion and some chopped poblano pepper with the hominy, and add some grated sharp cheddar to the eggs. My mom added cubed Spam in there, too, and called it "squaw corn", but that has only nostalgia to recommend it...
1 can posole with canning liquid
1 small can green chiles
1 can black beans drained & rinsed
1 tablespoon cumin
1 teaspoon Chile Powder.
Simmer together until heated through. Serve on or with warm tortillas.
Optional: 1 small peeled & diced Butternut squash par cooked before being added to the rest of the veggies.
Hominy is a really good addition to your favorite melted cheese dip. It sounds weird, but it's actually very good. Throw a drained can in with your melted cheese and whatever else and it's great on chips.
I know the original poster asked for meatless, but in case any of my fellow carnivores are reading this I'd like to share my favorite thing to do with a can of hominy, an idea from my sister-in-law Kristin.
Fry up two slices of bacon until crispy, remove from pan and drain on a paper bag. (I then pour out most of the bacon fat but the original suggestion was to leave it all in). Dump whole can of hominy into pan, juices and all, and cook until heated through and juices make a thick sauce, about 5-7 minutes. Cover with freshly ground pepper and crumble the reserved bacon over. I can eat this whole thing all by myself, it's so good.
I appreciate the healthier suggestions, though, because I love the taste and texture of hominy, good even drained and sauteed in a tiny bit of oil and sprinkled with sliced scallions as a quick side dish.
A friend introduced this casserole recipe to our office in a potluck. It is yummy. She rattled off the ingredients, but no amounts, so we're all left to guess, but I think we can swing it. The consistency should be your basic sauce coating over the hominy kind of like a good, saucy mac and cheese bake. Not soupy. I've made it a time or two since then in Rachel Ray fashion....glug here, sploosh there....
Canned hominy, garlic, salt, pepper, cumin, sour cream, can of cream of chicken (or mushroom for non-meat variety), milk or half & half, diced green chile, and cheddar cheese.
Combine the soup, milk, and sour cream until smooth. Add salt, pepper, garlic and cumin to taste.
Stir all remaining ingredients together (shred your cheese) and bake at 350 until bubbly.