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 T EVOO
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.