Kathy Pitts on Hominy

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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. Dont 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 havent had it in a while. Ive 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. Dont recall being all that thrilled with THAT presentation, though. Kathy in Bryan, TX Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

Main Ingredient: Cuisine: Uncategorized