Title: Kathy pitts on hominy
 Categories: Info, Grains
      Yield: 1 Text file
 
 
  The Mexicans make a wonderful pork stew called Pozole that contains
  hominy, pork, chunks of chiles, onions, etc, topped with fresh
  chopped veggies, lime juice. Don't have a recipe handy, though....
  
  My mother used to make a pretty good hominy dish by draining the
  corn, and making a cheese sauce (whatever you make for macaroni and
  cheese will do nicely).  She would then combine the hominy and
  cheese, top with some pieces of cooked bacon or leftover ham, and
  baked the whole thing until it was browned.  I loved it as a kid.
  Made it for Wes one time, and discovered he hates hominy as much as
  he hates grits, so haven't had it in a while.
  
  I've also had an elaborate succotash that contained (in about equal
  proportions), hominy, fresh corn cut off the cob, fresh lima beans and
  cooked white (navy) beans. Very nice stuff.
  
  One of my aunts (a Southerner from Mississippi) used to fry it in
  bacon drippings until it was brown and serve it as a side dish. Don't
  recall being all that thrilled with THAT presentation, though.
  
  Kathy in Bryan, TX