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Old 12-22-2013, 02:02 PM   #1
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Canned hominy--- uses for: other than pozole

I'm looking for some fairly easy recipes using canned hominy (not grits).
Not pozole----although I do make that and love it.

It doesn't even necessarily have to be Mexican "flavored".

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Old 12-22-2013, 02:26 PM   #2
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I think Kathleen just heats it and eats it with some butter on it (like grits)...

"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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Old 12-22-2013, 02:30 PM   #3
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I just heat it and eat it with s&p...yum!!!
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Old 12-22-2013, 02:35 PM   #4
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Drain the can and whizz up the kernels in a blender. Drizzle in a little olive oil while it's going. Serve as a dip like hummus.

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Old 12-22-2013, 03:50 PM   #5
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Originally Posted by forty_caliber View Post
Drain the can and whizz up the kernels in a blender. Drizzle in a little olive oil while it's going. Serve as a dip like hummus.

You can also use this dip as a sandwich or wrap spread. I'd add some seasoning to it. Maybe garlic powder, cumin, ground coriander, salt and a little cayenne pepper.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 12-22-2013, 07:33 PM   #6
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Thanks for the tips, guys and gals.
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Old 05-26-2014, 10:33 PM   #7
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I finally opened the can of white hominy I had in the cupboard--thought I'd do a quick posole. The can had been there for about 5-6 months. I've only made posole with blue hominy that I have soaked 24-48 hours. I have to say, the white canned hominy went in the chicken feed bucket. That is really gross stuff if you've every soaked and cooked dried hominy. Sorry, but I won't ever think about using canned hominy again--sort of like canned peas.
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Old 05-26-2014, 10:52 PM   #8
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Some folks may think this is weird, but my mom used to heat it with evaporated milk, butter and salt and pepper. She probably drained some of the liquid, I do whenever I have done it. I guess I have nothing to compare to, as I have never used the "blue" dry hominy.
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Old 05-26-2014, 11:36 PM   #9
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Canned Hominy adds great flavor to chili. It's also what you use for corn chowder. Of course it can be used in Posole'. It has a flavor similar to fresh corn tortillas, or tamale dough, with the texture of beans. I would even think it could be mashed and added to refried beans. Don't use it where you would use sweet corn. But I can see it in stews and chowders, in many Mexican, or Tex/Mex dishes. You might even add it to something like a cold gazpacho, or in place of chick peas in a salad, or even add it to a three-bean salad.

That' a few ideas anyways.

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Old 05-27-2014, 05:46 AM   #10
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I've used a similar preparation as Somebunny. My mom always made that for me when I was a kid and I still like it.

Google "hominy recipes" and you'll come up with a lot of different ideas.

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