Oven Roasted Hominy

Oven Roasted Hominy Recipe By:kashmir “These are very good. When baked correctly they have almost a Corn Nut(R) consistency. I love garlic powder and chili powder on mine, but feel free to experiment with other seasonings.” Ingredients 1 (15.5 ounce) can white hominy, drained and rinsed 1 tablespoon garlic powder 1 tablespoon chili powder 1 tablespoon vegetable oil Directions Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with a sheet of aluminum foil. Pat the rinsed hominy dry with paper towels and place into a mixing bowl. Sprinkle with garlic powder and chili powder. … Continue reading Oven Roasted Hominy

Slow-Cooker Posole

Slow-Cooker Posole Recipe By:Jules “Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.” Ingredients 1 tablespoon canola oil 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes 2 (14.5 ounce) cans enchilada sauce 2 (15.5 ounce) cans white hominy, drained 1 onion, sliced 1/2 cup green chilies, diced 4 cloves garlic, minced 1/2 … Continue reading Slow-Cooker Posole


GRITS WITH RED-EYE GRAVY 1 c. enriched white hominy grits or quick grits 1 1/2 lb. country-style ham, sliced 1/4 to 1/2 inch thick 1/2 c. coffee or water Prepare 6 servings of grits according to package directions. Cut ham into 6 pieces. In heavy skillet, cook ham over medium-high heat until browned. Remove from skillet; keep warm. Reserve 2 teaspoons drippings in skillet. Reduce heat to medium. Add coffee to skillet, stirring rapidly to loosen bits of ham from bottom of skillet. Cook 2 to 3 minutes, stirring occasionally. Spoon over hot cooked grits. Serve with ham. Serves 6. Continue reading GRITS WITH RED-EYE GRAVY