Tuesday, March 16, 2010

Ask the Internet: Hominy Recipes?

Today’s question was posed by a reader a few months ago. I’m paraphrasing here:

Q: What can you do with hominy? Are there any good recipes? What about its nutrition?

A: Man, good question. Here’s what I know, and it ain’t much: hominy is a corn product that comes in white and yellow varieties. It’s fairly high in fiber, and gives you a lot of food for comparatively few calories. In my area (Brooklyn), it’s canned, relatively cheap, and can be found in the Latin section of the supermarket.

I bought hominy for the first time a few months ago, to make Winter Vegetable Chili. It didn’t add much flavor, but it melded seamlessly with the spices and thickened the dish well. Beyond that, I know it’s commonly used in pozole, a delicious Mexican stew. Beyond beyond that, I’m stumped.

Readers, how do you use hominy? Do tell.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

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28 comments:

Liz Tee said...

My mom served hominy once, plain, when I was very young. I still remember thinking it tasted like bumblebees(??) and spent the next four (plus) decades of my life being afraid of it.

However, my new hubby recently offered me a bit of his posole stew in a Mexican restaurant and it was lovely! It tasted a lot like tortillas made from masa, which makes sense 'cause I think they're both made from corn treated with lye and lime. Or something like that.

I've never cooked with it so I'll be eager to see what your readers come up with.

Lindsey said...

Not a recipe, but can I suggest drained, heated up and topped with a little butter, salt and pepper for a quick lunch? I grew up eating it (in Kansas) and this was common for my family. Also, there you can find it next to the canned corn in the grocery store.

Kris said...

Liz, the bumblebee comment made me laugh out loud. I think I scared the dog.

Lindsey, that sounds simple and delicious. Good call.

Anna N said...

Hominy is corn that's undergone nixtamalization. Isn't that an awesome word? I love it! It means the corn's been mixed with something alkaline (basic), like lime (the mineral lime, not the fruit). Nutritionally, nixtamalization makes the niacin in the corn easier for your body to absorb, and also can add calcium, iron, zinc, and copper.

As for how to cook hominy, I'm pretty much useless there. Good luck!

Lindsey said...

Also- just saw Liz's comment and I second pozole! I've made the one in CI's Best 30 Minute Recipe, which is excellent. This is from CI's Best New Recipe, but it sounds similar: pozole rojo

Macaroni said...

My mom made hominy casserole fairly frequently when I was a kid. I can't remember all of the proper proportions (or whether it included an egg or two to bind--I don't think it did), but in general it went -something like this:
In a baking dish, combine
-canned hominy
-sharp cheddar cheese
-diced (and pre-sauteed) onions and garlic
-sour cream

Sprinkle the top with pickled peppers (hot or not), and bake at 450 until it gets nice and crusty.

Not necessarily healthy, but delicious. I love the texture of hominy, and I put it in nearly every batch of chili I make.

Anonymous said...

I saw this recipe in December http://www.101cookbooks.com/archives/red-posole-recipe.html.

I haven't been able to try it yet because I can't track down hominy in Canada. I'll trade you your hominy for this recipe?

K. Tree said...

I like to get the canned hominy, drain and rinse it and saute it with chopped onions and green peppers. It's good with just some salt and pepper or sometimes I put a dash of hot sauce on it.

Annie Jones said...

It's not always easy to find, but I cook hominy from it's dry state, much like cooking rice or dry beans. I think it has a much milder flavor. I use it in just about the same ways that I use rice.

sabrina said...

I use hominy in tortilla soup. Somehow some of it never makes it all the way into the soup pot... nom nom nom.

Anonymous said...

Because my husband is allergic to beans, I substitute hominy in my chili recipe. It has a similar texture and adds a nice tortilla-like flavor. Very yummy!

Kathy said...

In New Mexico we had it topped with red chile/enchilada type sauce and a bit of melted cheese as a side dish.

Lorena said...

Hominy is not only widely used in posole, but it's also used extensively in menudo, a tripe stew. My family will make a big pot of menudo, garnish individual bowls with lime, fresh cilantro and onion, and serve it alongside fresh, warm corn tortillas. Heaven in a bowl and (supposedly) a great hangover cure! For the tripe-averse, you can simply make menudo without the tripe, which pretty much makes it posole.

MJ said...

I used to have a really good recipe for a slow-cooker green chile and pork stew with hominy. It had potatoes, as I recall. I know it was online, but can't find it at Epicurious or MyRecipes, which are my usual sources... it's possible that it was in the members-only area of Weight Watchers (which I don't have access to anymore, not being a member). Anyway, it was very tasty.

BTW, Liz, I hated hominy when I was little too. And we lived in the Southwest, so it was all over the place. Fortunately, I grew out of it. :-)

Harper said...

I love hominy but have never cooked it dried then used it like rice as Annie Jones mentioned but I'm intrigued [it is interesting I've never thought of it in this way since I certainly use hominy grits as a base for all sorts of toppings]. This is my year for cooking beans from dried [nothing could be more economical and they are yummy] so I'm thinking dried hominy needs to be added to my To Try list. As for recipes -- heated with butter, yes, posole, yes, and it is a great addition to pretty much any soup.

Anonymous said...

The Pioneer Woman has a GREAT hominy casserole that I make for BBQs, it has Bacon and Cheddar so it isn't very healthy. But it also has green chilis, jalapenos and onion and it is cheap, makes a TON, and a good intro to hominy if you have friends that are afraid of it.
http://thepioneerwoman.com/cooking/2009/09/delicious-hominy-casserole/

Northwoods Baby said...

I actually made a soup today with hominy in it. Quick and dirty for the kids:
~2c ham stock
1 can kidney beans
1 can hominy
1 can diced tomatoes
~1T cumin

I pureed it all, and served with cornbread. Pretty tasty, actually, and for those who don't like hominy, it wasn't a forward taste at all. Leaving it whole, of course, would have changed that. If I'd had limes, I would have added some juice.

I love posole in ways that are probably improper. We used to eat it on New Year's day when we lived in NM. NOM.

Anonymous said...

Easiest and tastiest TORTILLA SOUP:
6-8 cups chicken broth
2 c. shredded chicken
2 c. salsa (homemade or jar)
29 oz. can of HOMINY (or 3 c. frozen corn)
1-3 tsp. chili powder

Mix all ingredients in large pot, heat, and serve.
Serve topped with crushed chips and shredded cheese.
All amounts are variable- if you have more or less of something, use it! :o)
Freeze leftovers in zip top bag or container of choice!
Home made broth and salsa really makes this the best. The only brand of salsa I would use in this is Herdez brand Salsa Casera.
Enjoy!!

Chris said...

I'm from the South. We grew up eating hominy as a vegetable side dish pretty much the same way Lindsey makes it (just heat it on the stove with a pat of butter, salt and pepper).

Betsy said...

it was me who e-mailed :)

loving all of the comments, can't wait to put some in chicken tortilla soup, chili, and am definitely going to check out the Pioneer Woman recipe recommended above!

Laura said...

I absolutely LOVE hominy, having just discovered it a few months ago. It's so crunchy and delicious! I really like Lindsey's idea - I could definitely go with having it for a snack :) I like it a bit raw so it's crunchy - it reminds me a lot of popcorn.

I've tried three recipes with it so far, all from Rachael Ray (so they're pretty quick and easy):
Turkey Posole
Posole Mexican Lasagna
Grilled Chicken Posole Salad

Krista said...

I use hominy often. For some reason, every time we had pork chops growing up, there was hominy. I have continued the tradition.

I use it as a meat substitute in burritos when my vegetarian SIL visits. We like it so much I sometimes make those instead of the chicken version. (Basically, mix shredded cooked chicken, drained and rinsed black beans and 1/4 cup or so of salsa. Sub hominy for chicken.)

I also toss it into most vegetable or Mexican soups and chili.

Here is a hominy salad that I started making recently-
2 cans hominy, drained and rinsed
2 cans black beans, drained and rinsed
1/2 to 1 whole red onion, diced
1 red pepper, diced
1 bunch cilantro, chopped
1/2 cup (or to taste) Newman's Own Lighten Up Light Lime Vinaigrette (Or you could just drizzle a little olive oil and the juice of 1-2 limes over it)
salt and pepper to taste

Mix all ingredients.

Shaun said...

My mom always made it on top of pork chops. She'd brown the chops in a pan with onions, pour a can of drained homily on top, season with salt and pepper, cover, and cook until the chops were done and the hominy were tender.

Ducks said...

My mom loves it and puts it in everything. It's great in the cornmeal shell for "tamale pie" (and how long has it been since you all made it? I just rediscovered my old recipe and yummm). She puts it in mush or polenta of any kind, where it provides interesting corn-on-corn textural contrast.

Me, I put it in chili and mostly forget to do anything creative with it... but I LOVES me some posole. :)

Laura said...

Texas Caviar (in which hominy plays a supporting role). Recipes all over the Interwebs, although we prefer the recipes that use salsa or picante sauce rather than Italian dressing.

Joe Spake said...

My readers have really started asking about this Hominy Casserole recipe for holiday dinners. It's delicious!
http://joespakeblog.com/2010/11/22/hominy-casserole-reprise-2/

Anonymous said...

I grew up with my grandmother often making hominy and liverpudding as a quick dinner on the farm. Simply sautee some sweet onion in a little butter, add 1 0r 2 cans of hominy (rinsed) and a ring of pork liver pudding laying on top. Add 1/4 cup water and put a lid on it. The steam will soften the hominy and heat the liver pudding thru. When hot, squish the pudding out of it's casing and mix thru the hominy. She always served it with a green vegetable because it has a bland color but even as a kid I LOVED this stuff!

Anonymous said...

I live near an indian reservation and they do not use canned hominy. The gentleman boiled it with chicken in it and it was the best I've ever eaten. It tasted alot like chicken dumplings.