Hominy

Author: * Kallistos Alexandros - 8 Posts on this thread out of 5,716 Posts sitewide.
Date: Aug 20, 2007 - 16:07

Repost of a recipe donated by Aketena Sequoyah in The Three Sisters Inn

Hominy is corn too, but dried corn kernels that have been treated with an alkalai, usually a weak lye solution, to get rid of the tough hulls. The Indians taught the colonists to make their dried corn tender in this manner. The colonists also referred to hominy as samp. Usually hominy denotes the whole kernels, though the term is also used in conjunction with grits, which are ground.

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My contribution to our corn roast is a hominy dish which I learned to make from a long lost friend who hailed from the US west coast, an odd place for a hominy eater, since hominy is usually associated with the south. These are not firm measurements, you just have to add more or less of whatever you like best. For some reason I cannot remember, I always think of this dish to have with fried fish. Whatever you have with it, it's cheap and filling, though it probably wouldn't pass inspection by the modern day food police.

Buff's Hominy

1 medium onion, diced
1 medium green pepper, diced
2-3 fresh tomatoes, peeled, seeded, cut into bite sized pieces
1 can hominy
5-6 slices bacon
salt, pepper to taste

So what you do is fry up the bacon until crisp. Drain it on paper towels and crumble it up. Drain most of the bacon grease from the pan, leaving just enough to saute the onions and peppers until tender. Turn down the heat some and add the hominy, which will come out of the can in a chunk. Break it up, incorporating the veggies. Add the salt and pepper and cook for 5-10 minutes before adding the tomatoes and bacon. Mix well and turn off the heat. You won't want those nice fresh tomatoes to get very cooked.