I found myself on the Mexican food aisle of my local (So. Cal.) supermarket last week in search of black beans. I noticed a jar of hominy, and decided that this would be the perfect time to try it.
So I put it in the cart, brought it home, and was left staring at it on the kitchen table. I quickly realized there were no instructions, nor any clue about what to do with this product. It just had the name, contents, and nutritional information in both Spanish and English. Hmmm, lots of fiber.
So I opened the jar and took a few hominies out with a spoon and tried it. Very firm and starchy, I thought. And it tastes like corn. I thought it would be better without the liquid, so I drained it in a colander and rinsed it in cold water. That took away the starchiness.
Well it just so happened that I also bought a nice filet of orange roughy. So I sprayed a skillet with Pam, let it get hot, put some salt and pepper on the the fish and then put the filet in the skillet to fry. After browning the first side of the fish, I turned it over to brown the second side, and added about half of the hominy. As the fish fried, I tasted the hominy, which was now hot, and it was still very corny and firm. So I added some green salsa and covered the pan, reducing the heat. I let it continue cooking for a while, then removed it from the heat entirely. By this time, the hominy had lost some of its firmness, and as a result of its texture, it had absorbed a lot of the flavor of the green salsa. In fact, it kept the salsa flavor intact, unlike many other things you cook which cause the salsa to lose its flavor. Hominy, as I see it, is the perfect filler if you like the taste of corn, but also want to retain the flavor of the other ingredients.
So my question is this: There must be other ways to prepare hominy. Can you share some for me to try?
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