Lettuce Live with Peas and Hominy

The Story:


We’ve pretty much spent the last several months focusing on flips – recipes that start out in some other variation or form – made over in a new way.  This week I decided to focus on the “making the old, new again” portion of our blog.


Hominy.  Most of us are familiar with hominy in its most popular version – grits.  I remember Mother baking hominy with pork chops as a kid.  I’ve always liked hominy but it’s not used much in today’s modern cooking world.  For some strange reason I’ve had it on my mind so I thought it was the perfect subject for bringing something new to the plate, no pun intended.

First, let’s chat about what hominy is: whole or ground hulled corn from which the bran and germ have been removed by bleaching the whole kernels in a lye bath (lye) or by crushing and sifting (pearl) Obviously, lye hominy is the canned version and pearl hominy is grits.  There are two varieties that I am familiar with – yellow or white – which make sense if you think of different varieties of corn.  Just as I like yellow corn better, I prefer yellow hominy over the white.

As always, I begin by researching online and through all the old cookbooks we’ve collected.  Most of the recipes in the old cookbooks from the 50’s and 60’s use it in a casserole.  None of those were very appealing to me.  Online I found more recipes for pazole, which is a southwestern stew or soap.  Those seemed tasty enough but still nothing really jumped out at me in bringing hominy into the spotlight.  So, I just decided to experiment myself and I think this idea produced a pretty delicious side-dish. I paired this with fish tacos for our Friday night supper but it would taste great with other meats too.


If you’ve never tried hominy in whole form, I encourage you to give it a go.  This was easy to put together which appeals to today’s cooks who have limited time to spend in the kitchen.  Turns out you don’t always have to do a lot to make something new again.  Sometimes you just need to revisit a thing to regain appreciation.  So… go forth and live in hominy!


The Recipe:  Southwest Hominy Skillet



2 cans hominy (either color, you pick), rinsed and drained

1 small red onion, chopped

1 red bell or several small sweet peppers, chopped

½ t Mrs. Dash Bold and Spicy

½ t black pepper

½ t salt

¼ t garlic powder

½ c chicken or veggie stock




Heat EVOO in non-stick skillet – add onions and peppers and sauté until they start to soften.

Add drained hominy to skillet and mix.

Season with all seasonings and continue to cook for about 5 minutes.

Add chicken or veggie stock, reduce heat and cover.  Simmer for about 10-12 minutes, stirring occasionally.

Serve immediately.

Southwest Hominy Skillet

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