Hominy Squash Skillet Recipes

HOMINY CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
• In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
• Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.

SOUTHWESTERN HOMINY

Steps:

• In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

SKILLET SUMMER SQUASH

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
• Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

THREE SISTERS BOWL WITH HOMINY, BEANS AND SQUASH

Steps:

• Place the hominy and tepary beans in separate medium bowls. Add enough water to each to cover the beans by 4 inches, and soak overnight at room temperature.
• About 3 hours before serving, drain the hominy and the beans and place them in separate 3- to 4-quart pots. Add enough cool water to cover the hominy and tepary beans by 4 inches. Set each over high heat, bring to a boil, then lower the heat and simmer gently, stirring occasionally and skimming any foam that rises to the surface, until tender, about 1 1/2 to 2 hours. Reserve 2/3 cup of the cooking liquid from each type of beans (for 1 1/3 cups liquid). Drain the hominy and the beans and set aside.
• Meanwhile, prepare the squash: Heat the oven to 425 degrees. On a parchment-lined rimmed baking sheet, toss the squash with 1 tablespoon oil and a pinch of coarse sea salt. Arrange the squash in an even layer and roast until golden and very tender, stirring halfway through, 35 to 45 minutes.
• In a large skillet, heat the remaining 2 tablespoons oil over medium-high. Add the onion, chile powder, sage and a generous pinch of smoked salt and cook, stirring occasionally, until the onions are tender, 5 to 8 minutes. Add the reserved 1 1/3 cups cooking liquid and bring to a simmer.
• Add the cooked hominy and beans to the skillet, then stir in the roasted squash and greens. Season to taste with coarse sea salt and serve.

EASY HOMINY SOUP

Steps:

• In a large skillet over medium heat, add olive oil and garlic.
• Saute for about 1 minute or until fragrant, add chopped onion and bay leaf. Saute until the onions are lightly brown.
• Transfer everything to a large pot.
• Add carrots, tomatoes, canned hominy, bay leafs, and cumin into the pot.
• Cook for about 5 minutes until it begins to bubble up.
• Pour in veggie stock and bring it to a boil.
• Lower heat and simmer for about 30 minutes until the carrots are done.
• Pour into a bowl. Garnish with choped parsley and squeeze lime on top. Serve and enjoy!

BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.

SQUASH HOMINY SOUP

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Stir in the squash, broth, hominy and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; stir in cream.

HOMINY AND SQUASH SALAD

Steps:

• Peel the squash and cut into1/2-inch dice. Place in a saucepan with the water and steam for 5 minutes until soft, but not mushy. Remove, drain and cool.
• Combine the hominy, minced pepper and the cooked squash. Add the chili powder, Tabasco sauce and salt, and cool the mixture for one hour in the refrigerator. Stir in the oil, coriander leaves and scallions. If well covered and refrigerated, the salad will keep for up to one week. It can be served cold, or reheated in a skillet.

SQUASH AND HOMINY SAUTE

Steps:

• Heat the olive oil in a cooking pan.
• Sautee the onion on medium heat for 5 minutes Add the hominy and sautee until the onion is translucent.
• Add the water, it should barely cover the bottom of the pan.
• Add the squash and salt.
• Cover and put on low heat.
• Stir occassionally until squash starts to become tender.
• Uncover and put on medium heat.
• Stir regularly until all the pieces of squash are tender.

HOMINY GOULASH SKILLET

Steps:

• Brown ground turkey with onions.
• add all other ingredients and simmer for 15 minutes.
• Add seasonings and liquid to taste and consistency desired.