Have you ever made it? Any tips or pointers? I’m not sure I’ve ever even had it - other than crunchified into Corn Nuts - but my person asked about it and now I’m intrigued.
Also, I bought a can, so I gotta figure something out! 
Any & all suggestions and recipe links appreciated. Thanks!
simple recipe:
drain and rinse hominy
saute 1/4 cup onion until golden in bacon fat
add drained hominy
saute until spots of browning appear
salt and pepper to taste
serve!
Embellish as desired: green onions, cheese, parsley, and/or bacon pieces
As grits. That’s the only way to logically eat that nasty stuff. I kid, lots of people eat it around here. We’re not big fans. My Daddy used to like it rinsed and sauteed in butter. Salt and pepper. That’s it.
ETA, rinsing is important.
I buy it canned to put in chicken tortilla soup. There’s yellow/golden hominy and there’s white hominy. I use the white kind.
It adds a nice carbohydrate edge to what’s otherwise (unless you’re actually…putting tortillas in your chicken tortilla soup) a fairly carb-free dish.
I’d make posole with it - recipe.
I don’t think I’ve ever seen hominy in cans or jars around here. I have seen it bagged dry, though. Can I make your recipe with that? I assume I would need to soak it in water first, overnight maybe?
I Love canned hominy. It’s part of one of my favorite no effort meals, I call can opener salad.
Just a can of hominy, a can of Chick peas(both drained), some chopped red onion, bell pepper, tomatoes.Then some ranch dressing powder mixed into a small dollop of plain yogurt.
I second pozole, but I’d go for the green instead of the red.
For added authenticity (and depending on your local laws), you might consider a different meat than pork.
Ha! I thought it was gonna be a goat meat (cabrito) version.
Is green pozole just a matter of which chiles used, or is there a bigger difference? (Would tomatillos get involved?)
Looks like we’re havin’ some soup this weekend!
Canned hominy goes into a lot of the different soups I make. Especially in my multi-bean soup. It makes a nice variant both texture and flavor wise to all those other beans.
Hominy hominy hominy was what Ralph Kramden would say when he was flustered.
This is the correct answer. Red, green, or white. However the hell you like it. They are all good.
If all you had were CornNuts then you haven’t eaten hominy.* Hominy is dried corn kernls treated with lye until they swell up – and also make the niacin more available. CornNuts OTOH are made from a variety of Peruvian corn hybrid that has big kernels already. I haven’t eaten intact hominy in years, but have snarfed down grits and masa (in tamales) by the pound.
*It’s a natural mistake. My dad loved canned hominy and in my youth I also assumed CornNuts were simply toasted hominy.
What a timely thread. I’m making posole tomorrow (it’s cold and blustery here in northern California), and was making up my grocery list right now. I find canned hominy in the latino food section.
Let’s see, pork shoulder, guajillo chiles, flour tortillas, avocado, cilantro and radish (for garnish). Maybe I should go to Cardenas Market over my lunch hour.
Thought on this chicken variation?
Ohhhhhhh … good idea. In fact, I bet dried hominy could just be simmered for hours along with the beans.
Does everyone rinse the canned version?
Nope. The liquid from the can enhances the broth.
Why would you not put tortillas in tortilla soup?
I do rinse. Same with canned beans, usually. I find the liquid too starchy and salty.
When it’s fresh I do, but if it’s leftover, I don’t always have enough dopamine to be bothered.
I’ve only ever seen Tortillas in Tortilla soup once, and they were really just tortillas cut into strips, fried like a chip, and used as a garnish.