Spanish Hominy Recipes

SPANISH HOMINY

Steps:

• In a 5-qt. slow cooker, combine the hominy, tomatoes and tomato sauce. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Drain drippings from pan, reserving 1 tablespoon. , In the same skillet, saute onion and green pepper in drippings until tender. Stir onion mixture and bacon into hominy mixture. Cover and cook on low until heated through, 6-8 hours.

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.

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SPANISH HOMINY

Steps:

• Combine hominy, both cans of tomatoes in juice and tomato sauce in a slow cooker; set aside. In a skillet over medium heat, cook bacon until crisp. Remove bacon to a paper towel-covered plate. Drain skillet, reserving one tablespoon drippings. Add onion and pepper; sauté until tender. Stir onion mixture and bacon into mixture in slow cooker. Cover and cook on low setting for 6 to 8 hours.

MEXICAN HOMINY

Steps:

• Saute onion, garlic, and bacon in large skillet until bacon is crisp and onions are clear; drain fat.
• Crumble bacon and return to pan. Add hominy, tomatoes, and chili powder. Cook over low heat until creamy.
• Pour into a greased 9x13 casserole and top with grated cheese.
• Bake at 350F for 30 minutes or until heated through.

HOMINY WITH SPANISH CHORIZO AND TWO CHEESES

Steps:

• Oil a 12-inch-wide by 3-inch-deep glazed pottery or other ovenproof casserole and set aside.
• Saute the sliced chorizo in a large skillet until lightly browned all over. You may need to do two batches. Drain itt on paper towels. Discard the rendered fat in the skillet and wipe it out with paper towels.
• In the bowl of a food processor, finely mince the garlic, then add the onions and pulse five or six times.
• Heat the olive oil in the skillet over medium heat and saute the onion and garlic for 5 minutes, stirring occasionally. Add the peppers and continue to saute another 5 minutes. Remove the skillet from the heat and add oregano through the hominy (using 2 tablespoons of the cilantro), stirring gently to combine. Add the cream,, 1 cup of the cheddar, and all the pepper jack cubes. Stir to mix well.
• At this point the mixture can be put into a bowl, covered, and refrigerated until you want to bake the casserole, or you can bake it right away.
• To bake, preheat the oven to 400 degrees Fahrenheit. Transfer the mixture to the oiled casserole, cover with foil, and bake 20 minutes. Remove the casserole from the oven, discard the foil, and top the casserole with the remaining cheddar. Bake, uncovered, an additional 10 minutes, or until the cheese is melted. Scatter the remaining cilantro on the surface before serving. Serve hot from the baking dish.