I never had hominy until I made a cooking mistake. In a hurry at the grocery store one night, I grabbed hominy off the shelf instead of the ingredient I needed for a soup. When I got home and realized my mistake, it was too late to run back to the store and get the correct ingredient.
I opened the can of hominy, drained it, fished out a piece and popped it in my mouth.“This will do,” I thought, and emptied the can into my soup. It was a hit.
Hominy is essentially kernels of corn which are soaked in an alkali solution of either lime or lye.
The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. It’s safe to eat, don’t worry!
Hominy can be made with either white or yellow corn, specifically maize, which is the type of corn used in making cornmeal and other grain products. Hominy can be ground into grits or used in soups, stews, casseroles, baking and breakfast dishes.
I love the taste and texture. Softer than corn, but chewier than a potato or pasta, hominy adds a texture to soups and stews that I find very appealing.
Hominy generally comes in a can. This is even better because this is the last week to participate in the Brookshire’s 2012 Spirit of Christmas Food Drive. Customers can help by donating non-perishable food items in the designated bin or by purchasing a scan coupon at checkstands in our stores. All contributions will go to the food drive. Brookshire’s partners with service organizations and volunteers to provide a box of food for local households screened by local agencies. In addition, our company matches each box with a free baking hen.
So when you’re in Brookshire’s this week, grab a can of hominy for you, and one for the food drive.
Pork and Hominy Chili
2 tsp canola oil
8 oz boneless center-cut pork chops, trimmed and cubed
1 cup chopped onion (about 1 medium)
3/4 cup chopped green bell pepper
2 tsp bottled minced garlic
1 Tbs chili powder
2 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper
1/4 cup no-salt-added tomato paste
1 (15.5 oz) can golden hominy, rinsed and drained
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1 (14 oz) can fat-free, less-sodium chicken broth
1/4 cup light sour cream
Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream.
Nutritional Information: Calories Per Serving: 238, Fat: 8 g, Protein: 18 g, Carbohydrate: 25 g, Fiber: 5 g, Cholesterol: 33 mg, Iron: 2 mg, Sodium: 650 mg, Calcium: 61 mg