Best Hominy Recipes
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Top Rated Hominy Recipes
For those from the Southwest and Texas, posole needs no introduction. It's a long-simmered, heart-warming, traditional pre-Columbian soup from Mexico that's traditionally made with pig's head, nixtamalized cacahuazintle corn, chile peppers, and meat — usually pork. Filling, flavorful, hearty — posole would seem to be a soup that should be more renowned. But the cooking time associated with traditional posole recipes often deters home cooks; between preparing hominy and boiling the pig's head, many are inclined to put off making the soup. Which is why not so long ago, it was interesting to note one attempt to bottle the soup.Featured Interview: Sharon Ely, founder of Holy PosoleIt's also why this homemade, largely healthy, set-it-and-forget-it recipe for posole verde with chicken is a godsend. Light, flavorful, bright and colorful, it's a delicious bowl of soup to brace against the elements with. Just don't forget the accoutrements. They're the difference between a good bowl of soup, and a great one.
A traditional Mexican stew, pozole translates directly to hominy in English. Hominy is most commonly used to make grits. In this instance, the hominy is drained and cooked alongside the shredded chicken in a red sauce. Pozole is also cooked in a green sauce, like in this pozole verde recipe. Recipe courtesy of Nestlé
Cooked in a green tomatillo and poblano sauce this easy pozole verde takes just an hour to prepare and serve. Recipe courtesy of Mexican Please
“Ground rabbit is delicious, but not always easy to find. Have your butcher order a rabbit and grind it for you for this recipe. Rabbit is low fat and I prefer using it ground, as it does not dry out.” – Melanie Underwood, Chef Instructor at the Institute of Culinary Education in NYC
Pozole is popular in many Latin American countries. It is made from corn that is treated with lime (the mineral), and then cooked with spices and often meat to make a hearty soup or stew. The lime treatment enhances the nutritional value of the corn and changes its flavor.In the markets and several other street locations in Morelia, the capital of the state of Michoacán, you can find some of the best pozole in Mexico. That is not to say that there are not other great versions, but this one typifies for me what pozole is all about.
This pot roast is so easy to make with only four main ingredients! Serve this tender roast with mashed potatoes and roasted vegetables. This recipe is courtesy of Crock-Pot Dump Meals.
- cooking spray
- 5 slices thick-cut bacon, chopped
- ⅓ large onion, diced
- 2 jalapeno peppers, seeded and diced (Optional)
- 2 cloves garlic, minced
- 2 (15.5 ounce) cans yellow hominy, drained
- 1 (4 ounce) jar pimentos, drained
- 2 cups shredded Cheddar cheese
- salt and ground black pepper to taste
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x9-inch casserole dish with cooking spray.
Cook bacon in a large skillet until almost crisp, 5 to 7 minutes. Add onion and jalapeno peppers cook and stir until just soft, 2 to 3 minutes. Toss in garlic cook for 1 minute. Pour off and discard grease. Mix in hominy and pimentos cook and stir for 1 minute. Add 1 1/2 cups of Cheddar cheese and salt and pepper to taste stir until cheese is just melted, about 2 minutes. Transfer mixture to the casserole dish and top with remaining Cheddar cheese.
Bake in the preheated oven until Cheddar cheese is bubbly, about 20 minutes.
- (1) 29 oz. cans Manning’s Hominy
- 1 lb. ground turkey
- (2) 15 oz. cans Great Northern Beans
- 1 small onion
- 1-2 packages McCormick Chili Seasoning
Brown turkey. Drain. Add beans and hominy. Combine chili seasoning with ½ cup water and add to chili. Simmer 20 minutes, until thoroughly heated.
Garnish: grated cheese, sour cream, and/or corn chips.
6 to 8 servings
- 2 teaspoons olive oil
- 1 cup finely chopped onion
- 2 teaspoons minced seeded jalapeño pepper
- 1 teaspoon minced garlic
- 1 (15-ounce) can golden hominy, drained
- 1 (14.5-ounce) can Mexican-style stewed tomatoes, drained and chopped
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Heat oil in a medium nonstick skillet over medium-high heat. Add onion sauté 3 minutes. Add jalapeño pepper and garlic sauté 2 minutes. Stir in hominy reduce heat to medium, and cook 5 minutes, stirring occasionally. Stir in tomatoes, salt, and black pepper cook until thoroughly heated. Sprinkle with cilantro.
Six cups of broth is too much by half, I think. That being said, the recipe is awesome. I would cook just the pork in the recipe, stick a fork in it and gobble it up--it's that good! It's the perfect soup for fall--not too spicy, warms you up, keeps you going all day! I would DEFINITELY make this again.
Me gusta esta recipe. Mi familia le gusto mucho. Yo voy acerlo otra vez. Con amor y todo
My whole family enjoyed this delicious meal. I would not make it again because it is a lot of work. I was so tired from doing it. I wasted 5 days preppinh for this damn meal. Never again. My kids threw up after eating this meal.
I made this recipe with full of love. My kids really enjoy it. I would high rec0mmend to add 5 table spoon of sugar in the bowl and mix it. That will make the recipe a lot better. I would make it with more love the next time I do it.
Whoa! Seriously? The smoked paprika is all the red chili you have in this? This is blasphemous. Maybe for hospital food or a school cafeteria but anyone who calls this traditional needs a smack upside the head. This recipe belongs in the Irish Journal for people who can't handle flavor beyond boiled cabbage and potatoes. It is an insult to Hispanic intelligence. OMIT the tomatoes! instead use 6 red dried chili pods, boiled and pureed and add. Use California Chili pods if you are a spice sissy! 1 fork for getting the Hominy part right.
Made this with leftover pork shoulder I already had in the freezer, and instead of chicken stock I made a rick pork stock from pork and ham bones. I added two small cans of mild Hatch green chilies, cribbing from another posole recipe. I served it with corn tortillas, grated cheddar, sour cream, diced avocado, and cilantro. Delicious!
I made this tonight for the first time. I had never tried it before, but I am a lover of traditional Mexican food. With no preconceived idea of what it was supposed to taste like other than expecting possibly a tortilla soup flavor, I can say this - my family devoured it, had seconds, absolutely loved it, asked me to make it again. I made it as follows and doubled the recipe. I liked the broth to "other stuff" ratio. I topped it with one squeeze of lime, fresh cilantro and avocado. There isn't anything that I would do differently! It was delicious, light, fragrant and a wonderful surprise.
I lived in New Mexico for years. I never ever had beans in a posole and by the way it is not Mexican..It is NEW Mexican actutally Navaho based. I have had it served with cheese before but not all the other crap . sour cream and avocado? This isn't tex mex chili damnit!
I skipped the pork part, made my own shredded chicken - this turned out awesome and SO easy once you line up all the ingredients. I too, thought the pinto beans were odd for this soup but it tasted great. Next time I would probably double the posole can and take out the beans. Overall had great flavor and the perfect thing to serve on a cold Halloween night! Everyone came back for seconds. My garnish was cilantro, shredded cheese and chopped avo. Putting this one in my make again file!
Where are the dried red chile pods. and include beans. Not sure where this is considered "traditional". maybe Canada?
ABSOLUTELY DELICIOUS! We substituted out the pork for some spicy chicken chorizo artisan sausage meat. I pre coked the sausage meat in a frypan, and then added it to the soup in place of the pork. This was really delicious. Definitely keep this recipe handy.
This was fantastic! I made it for a dinner party and everyone loved it and took seconds! The pork was especially amazing - totally using that technique (and maybe the rub, too) with other meats/dishes. I used the suggested toppings, in addition to sour cream and avocado - I think the lime was essential to creating optimal flavor. Tip: I used Penzey's smoked paprika and Mexican Oregano - I'm certain that using high quality spices contributed to the great flavor!As for authenticity or lack thereof, who cares? The soup was delicious and recipes/ethic foods morph from the original all the time into (still) wonderful dishes (pizza anyone?).
I used this as a base, since i cant ever follow a recipe and it was awesome! I used some smoked salt and rotel tomatoes with chiles and lime. I also toasted cumin seeds and cooked the pork a little differently. We are having this with homemade tamales today.
For me, this was a good base recipe to work off. I took into consideration the criticisms of the experience posole eaters, when making the full recipe. My major change was using a dutch oven for the pork. I cut the pork into about 5 large chunks, then season and sear it in the dutch oven. Pouring off excess fat, then braising in the same dish, the pork cooked in about 1 1/2hrs. About 2-3hrs total time spent on the meat, from beginning to very end. Still super tender. I have added the pork portion of this recipe to my regular rotation. Yum!
I can certainly understand the labor saving device of using canned product here. But it is not the traditional posole. For that you must use dried or dried/frozen. The flavor and texture are totally different. I'm with another reviewer regarding the beans and cheese. I've lived in the Southwest for a long time and eaten a lot of bowls of posole without ever encountering cheese or beans. I also prefer using dark meat turkey in lieu of pork giving it a richer flavor. I also cut down on the broth as this is not supposed to be soupy.
This was very good but definitely needed a bit of doctoring up at the end. I added more cumin, a bunch of chili powder, and some chipotle powder. I also heeded the warning of some of the other reviewers and just added a little broth at a time because I wanted a thicker consistency. Very good.
As written, this really does make 8- 10 servings I should have made a half recipe - we were eating it for days. I used half the amount of broth, and I'm glad I didn't use more. I will play with this recipe to better suit my family's tastes. We didn't care for so much hominy we would use half the amount next time. And, for our tastes, the recipe could use hot sauce or salsa or chile peppers or cayenne or something to spice it up.
I made this tonight. It was bland. I used 5 cups of broth and it was WAY too soupy. I would not make this again.
This recipe is easy, delicious, and perfect for a chilly day. I made this recipe vegetarian by making my own seitan with the pork seasonings and a little liquid smoke. After having leftovers a few times, we used up the very last of the mixture on top of eggs scrambled with a bit of cheddar and scallions. The limes are important, so don't skip those. We enjoyed it with sour cream even more than the cheese.
I've now made this 3 times in 3 months and has become a new family favorite. I add a can each of pinto, great norther and garbonzo beans, which allows for more leftovers!
I followed the recipe exactly. It is awesome! It's especially good with shredded cheddar cheese and cilantro sprinkled on top.
This was amazing! I made it vegetarian w/o the meat, and using veg bullion cubes to make the broth. I even forgot to get the fresh tomatoes and lime at the store, but this recipe was unstoppable! I added some hot sauce and avocado to my bowl. double thumbs up.
I really enjoyed this, as did everyone else. I reduced the broth by about 1/3 to concentrate the flavor. good idea. 5 hours is about right on the roasting ofr 2 pounds. I did not have any smoked paprika in hand at 3a.m. when I started this, but look forward to the added flavor that will surely provide.
This was very easy and delicious. I cut the canned tomatoes, pinto beans and hominey in half to reduce the volume (just my husband and I). I have kept the pork separate and add to the soup mix as I am eating it since the pork will make great tacos or enchildadas and it will freeze better if necessary. The meat just melts in your mouth and has such great flavor. To the person who used pork tenderloin: go ahead and try the nice fatty shoulder/pork rib, the fat all melts off and you do not have to eat it but the meat has a totally different feel to it that is heavenly and flavorful. The lean pork loin will just not have the same texture.
I combined this recipe with the "Holiday Posole" recipe also on this site-per that recipe, the pork cooks much quicker. Skipped the beans in this recipe and added diced green chiles, a jalapeno and a chipotle pepper in adobo sauce. Had so much pan juices, I just skipped the chicken broth and added the juices and a bunch of water. Served w/ cabbage and radishes per "kitabl" and it totally rocked!
Once prepared, hominy corn is a versatile pantry staple.
In many Mexican dishes, it’s ground into a fine powder which is then used to make the traditional masa harina, or corn dough. Because of the soaking process, this form of cornmeal can create a dough that untreated cornmeal can not. This is because hominy has the unique ability to bond when wet.
As a result, it’s often used as a flour to thicken soups and stews or to make tamales. Most commonly, the masa harina made from hominy is used to make authentic Mexican corn tortillas.
Posole is another popular dish for hominy. It’s a combination of meat and hominy in a rich and flavorful broth. Popular posole favorites include Chicken Pozole Verde and Red Posole. Both of these Mexican stews put hominy front and center and highlight its chewy texture.
In Mexico, ground hominy is also commonly mixed with water and milk to make atole, a popular drink during the cold winter months and the holidays. It can be flavored in different ways, such as with chocolate, nuts fruits.
Nixtamal is easy to prepare in the home kitchen. Any type of corn can be made into nixtamal. We use both Roy&rsquos Calais Flint and Amish Butter with excellent results. We have also made it from dent and flour corn. Flint corn and popcorn have a bit more &ldquochew&rdquo to the kernels, and I think the flavor from the higher oil and protein content of those types of corn stands up better to the lime. Mexican markets have the cal (Spanish for &ldquolime&rdquo) in stock, often in a small 2-ounce (55-g) package, which is all you need for a recipe. Slack lime is also sold for pickling during the summer pickling season. It is caustic and should be handled with caution, especially around children.
In an enamel or stainless steel pan, combine about 1.5 pounds (675 g) of corn kernels with 2 heaping tablespoons (25 g) of slack lime and cover with water by about 2 inches (5 cm). Simmer gently for 30 minutes, to soften the pericarp. Do not boil: you don&rsquot want to cook the kernel. Boiling will result in a bitter off-flavor. You will notice that the lime imparts a familiar flavor and fragrance to the corn many popular snack foods, such as corn chips and corn nuts, use nixtamal as the primary ingredient. Remove from the heat and let the mixture steep overnight at room temperature.
The next day, pour off the lime solution into the compost bucket and rinse the kernels vigorously in clean water to get rid of residual lime. Rub the kernels between your fingers as you wash them and the pericarp will slough away, leaving the yellow or white endosperm. Sometimes the pericarp is hard to remove entirely, especially in dark-pigmented flint varieties. If you want &ldquoclean&rdquo nixtamal that will shed its pericarp, use a white or yellow kernel and stay away from the red and purple types. The pericarp remnants do not affect the flavor or cooking quality of the nixtamal &mdash removing it is purely a visual consideration.
Some cooks recommend dislodging the embryos from the kernels. As far as I can determine, this is an aesthetic call, and certainly not necessary with regard to flavor. In fact, you will discard a good deal of nutritional content in doing so. It is possible that some types of corn have a bitter embryo, and if that is the case, ridding the corn of the embryo makes sense. Taste the corn with and without the embryo and decide for yourself rather than leaving it to the dictates of custom.
Put the kernels in the pan and add enough water to cover them by about 1 inch (2.5 cm). Put the pan on the burner and simmer for about 30 to 45 minutes until soft. Salt the cooking broth to taste. Allow the corn kernels to cool. This recipe will produce about 3 pounds (1.4 kg) of nixtamalized kernels ready to eat.
You can dry the kernels on a screen or in a dehydrator before the final cooking step. When you are ready to use them, cover with water and soak overnight. The next day, cook until soft as described above.
These flavorful stuffed corn-masa cakes are the national dish of El Salvador. Get the recipe for Masa Cakes with Spicy Slaw (Pupusas con Curtido) » Penny De Los Santos
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- In a large pot, add the hominy and enough cold water to cover by 2 inches. Cover and set aside to soak at room temperature for at least 6 hours and up to 10.
- Transfer the pot to the stove. Add more water as needed to cover the hominy by 2 inches. Add the onion half, and bring the mixture to a boil over high heat. Cook at a full boil for 10 minutes, then lower the heat to medium-low, and cook at a gentle simmer until the kernels split open and feel tender with no chalkiness remaining at their center, about 3 hours. Check the pot occasionally, and add more water as needed to keep the kernels covered by about an inch of water.
- Set a colander over a large bowl and strain the kernels. If using the hominy for pozole, reserve the kernels and 2 cups of the cooking liquid, and discard the remainder of the liquid.
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- 2 teaspoons vegetable oil
- 2 teaspoons bottled minced garlic
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (15.5-ounce) can white hominy, drained
- 1 (15-ounce) can red beans, drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
- ¼ cup low-fat sour cream
- ¼ cup (1 ounce) shredded reduced-fat sharp cheddar cheese
- 4 teaspoons minced fresh cilantro
Heat oil in a large saucepan over medium heat. Add garlic sauté 1 minute. Stir in chili powder and next 5 ingredients (chili powder through stewed tomatoes) bring to a boil. Reduce heat simmer, uncovered, 15 minutes. Spoon 1 1/4 cups chili into each of 4 bowls top each serving with 1 tablespoon sour cream, 1 tablespoon cheese, and 1 teaspoon cilantro.
Note: If hominy is not available, you can substitute 1 (11-ounce) can vacuum-packed white corn or 1 (25-ounce) can whole-kernel corn, drained. Hominy imparts a distinctive flavor remarkabley different from that of corn, so if you use corn, know that the dish will be more like a basic chili with beans.
For the Soup: Heat pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Transfer pumpkin seeds to a bowl and set aside.
Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a bare simmer. Cook, stirring occasionally, until chicken and vegetables are completely tender, about 40 minutes.
Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seeds and cilantro to the blender. Blend on high speed until smooth. Set aside.
Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven (it's okay if a little stock gets in as well). Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan. (It will spatter a bit. The more you stir, the less it will spatter.) As soon as the chicken fat starts to smoke, pour in the contents of the blender all at once and cook, stirring, for about 15 seconds (it will spatter a lot—wear an apron!). Immediately pour in strained chicken stock and fat and stir to combine. Bring to a bare simmer, stir in hominy, season to taste with salt, and keep warm.
By this stage, the chicken should be cool enough to handle. Discard the skin and bones and shred the meat into bite-sized pieces with your fingertips. Stir the picked chicken back into the soup.
To Serve: Ladle the hot soup into bowls and garnish with diced avocado and radish, sliced chilies, chopped cilantro, and chopped white onion. Serve immediately.