Kathy pitts on hominy
Last updated 6/12/2012 12:46:03 AM. Recipe ID 6133. Report a problem with this recipe.
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
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