Any creative ways to cook homany?

Question

I am a huge fan of homany,and so is my family.I was just wanting to know if there were any ways of cooking it besides a simple sautee in olive oil.Maybe a whole other dish,or even just something spice up homany.Never saw it in other dishes before.If you have any creative recipes/ideas please share.Thank you for your answer.

Answer 1

Mexican Hominy Recipe


Submitted by: Ludie, Little Rock, Arkansas USA

Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6


Related Categories:
--Grits Recipes


Ingredients:
Vegetable cooking spray
2 cups chopped, peeled tomato
1 cup chopped onion
15 ounces canned hominy -- drained
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Monterey Jack cheese


Directions:

Coat a medium skillet with cooking spray; place over medium heat until hot. Add tomato and onion, and saute 5 minutes or until onion is tender; remove from heat. Add hominy, chili powder, garlic powder, salt, and pepper; stir well.

Spoon mixture into a 1-quart baking dish coated with cooking spray. Bake, uncovered, at 350 for 25 minutes; sprinkle with cheese, and bake an additional 5 minutes or until cheese melts.

(66 calories per serving): PRO 2.9 / FAT 1.8 / CARB 11.2 / FIB 1.2 / CHOL 4 / SOD 204 / POT 210

This recipe for Mexican Hominy serves/makes 6

Recipe ID: 50630

Answer 2

Spicy Chicken & Grits Cakes

INGREDIENTS:

* 4 chicken breast halves without skin, boneless
* 4 cups water
* 1/2 teaspoon salt
* 1 cup quick cooking grits, uncooked
* 1 teaspoon ground cumin
* 2 tablespoons butter

Spicy Salsa
* 1 cup corn kernels, cooked and drained
* 1 cup black-eyed peas, cooked and drained
* 1 medium tomato, seeded and chopped
* 1/2 cucumber, peeled, seeded, diced
* 1/4 cup chopped green onions
* 2 tablespoons fresh lemon juice
* 2 tablespoons minced fresh basil
* 1 small jalapeno, seeded and finely minced
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1/8 teaspoon pepper

PREPARATION:
Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions. Spoon grits into a greased 9-inch square baking pan; cover and chill until firm. Rub chicken breasts with the ground cumin.

Melt butter in a large skillet over medium heat. Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender. Remove chicken from skillet and drain on paper towels; cover and keep warm. Invert baking pan to remove grits. Cut into 4 sqares, then cut each square diagonally into 2 triangles. In same skillet, heat pan drippings to medium temperature. Add grits and sauté, turning once, about 5 minutes or until lightly brown. To serve, cut each chicken breast into slices. Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side. Spoon Spicy Southern Salsa over the grits cakes.

Makes 4 servings.

Southern Salsa: Mix salsa ingredients together in a large bowl.

Answer 3

PORK AND HOMINY STEW WITH RED CHILES (POZOLE ROJO)


Serves 8 as a main course.

1 large head garlic
12 cups water
4 cups chicken broth
4 pounds country-style pork ribs
1 teaspoon dried oregano (preferably Mexican), crumbled
2 ounces dried New Mexico red chiles
1 1/2 cups boiling-hot water
1/4 large white onion
3 teaspoons salt
two 30-ounce cans white hominy (preferably Bush's Best)
8 corn tortillas
about 1 1/2 cups vegetable oil
Accompaniments:
diced avocado
thinly sliced iceberg or romaine lettuce
chopped white onion
diced radishes
lime wedges
dried oregano
dried hot red pepper flakes
preparation
Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.

Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.

While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve pozole with tortilla strips and bowls of accompaniments.

Answer 4

My family used to simmer hominy in milk for hours until it was creamy and rich. They added salt and pepper and some grated cheese to the end product. It was wonderful! Also, you might consider posole, which is a Mexican Hominy Soup.

Yum!

Answer 5

Cook ham in with it, or crisp bacon. Try deep frying it also, very good crunchy.