MEXI HOMINY
Had a few cans of hominy and came up with this dish. Bonus is, it is quick to prepare. Good for vegetarians too!
Provided by Treeskitchen
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, stir together hominy, tomatoes, green chiles, cumin, and garlic. Cook about 7 minutes. Stir in cilantro. Remove from heat, divide into bowls, and top with cheese.
Nutrition Facts : Calories 246 calories, Carbohydrate 37.6 g, Cholesterol 12.6 mg, Fat 6.4 g, Fiber 7.1 g, Protein 8.2 g, SaturatedFat 3 g, Sodium 1095.9 mg, Sugar 8 g
MEXICAN HOMINY
Hominy with an exciting Tex-Mex flavor. I like to add bell pepper and use Ro-Tel tomatoes. From the Tex-Mex Cookbook by E. Blakeley. Enjoy!
Provided by Mrs.Jack
Categories Vegetable
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 238.1, Fat 15.2, SaturatedFat 6, Cholesterol 27.3, Sodium 562.2, Carbohydrate 18.4, Fiber 3.8, Sugar 3.9, Protein 7.5
POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)
This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.
Provided by Dustbunni
Categories Grains
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan.
- Saute onions in lard or bacon drippings until clear.
- Add garlic and spices and cook another two minutes.
- Add meat, green chili, rinsed hominy and beans.
- The beans are not traditional but we like them.
- Cook another two minutes.
- Pour stock over all.
- Add salt to taste.
- Simmer, covered, about 1hour.
- Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
- I serve this with large corn chips and cold melon.
SPICY CHICKEN AND HOMINY MEXICAN SOUP
Colorful, warm and spicy, this soup is destined to get your taste buds going. A wonderful comfort dish for any chilly day. Garnish with sour cream.
Provided by HG Little Chef
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
- Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.
Nutrition Facts : Calories 693.2 calories, Carbohydrate 68.2 g, Cholesterol 112 mg, Fat 36.4 g, Fiber 17.9 g, Protein 25.2 g, SaturatedFat 16.5 g, Sodium 1308.6 mg, Sugar 7.9 g
POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)
The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.
Provided by Consuelo Aguilar
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h53m
Yield 8
Number Of Ingredients 16
Steps:
- Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
- Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
- Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
- Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
- Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
- Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
- Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g
POZOLE VERDE (MEXICAN HOMINY AND CHICKEN)
A traditional Mexican pozole as printed in our local newspaper today. Nixtamal is dried corn cooked with food-grade lime until it can be hulled. The softened, cooked corn can then be ground into masa for tortillas or tamales. Or it is left whole and cooked further to make pozole by putting the corn into a pot, adding water, and simmering until the kernels "pop" open. Canned hominy may be substituted, but since it's processed slightly differently the flavor isn't quite identical. Mexican-style canned hominy brands such as Juanita's and El Mexicano are processed in the traditional manner. Cooking time may be reduced if canned hominy is used. Supermarkets that stock Latino foods usually carry both canned Mexican-style hominy and fresh nixtamal, which is usually packed in 2 to 5 pound bags and found in the refrigerated section. It's also available at most tortillerias.
Provided by Molly53
Categories One Dish Meal
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse nixtamal thoroughly in a strainer.
- Pour into large Dutch oven or heavy lidded pot, add 4 quarts water and bring to boil.
- Simmer gently, loosely covered about 2 hours, or until tender.
- Do not allow to boil dry (enough water should remain at end of cooking time to keep nixtamal moist).
- While corn is cooking, rinse the chicken and place in a pot with 2 quarts water and 2 teaspoons salt.
- Bring chicken to boil, reduce heat, cover and simmer 1 hour.
- Strain and measure broth, adding water if necessary to equal 8 cups.
- Shred meat, discarding skin and bones.
- Set aside broth and chicken.
- When nixtamal is tender, remove it to bowl.
- Rinse the pot and return cooked nixtamal to pot.
- Wash poblano chiles and discard stems and seeds.
- Cut into chunks.
- Wash cilantro and cut off tips of stems.
- Place chiles and cilantro in blender with a cup of water and whirl.
- Slice one of the onions.
- Add chile-cilantro puree, chicken broth, sliced onion, garlic cloves and 4 1/2 teaspoons of salt to nixtamal.
- Stir to combine, bring to boil, reduce heat, cover and simmer for 30 minutes.
- Add chicken and cook 15 more minutes.
- Dice remaining onion and place in small bowl.
- Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
- To serve, ladle pozole into large soup bowls and garnish with lettuce, chile slices, lime juice and oregano and tortillas.
Nutrition Facts : Calories 290.1, Fat 10, SaturatedFat 2, Cholesterol 34.8, Sodium 1973.7, Carbohydrate 38.8, Fiber 14.9, Sugar 3.2, Protein 19.5
AUTHENTIC MEXICAN POZOLE
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
Provided by razzle dazzle
Categories Stocks
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- This recipe requires a simple prep.
- Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
- I boil my ancho chilies in a separate small pot for the garnish part(read below).
- Now you are ready to cook.
- Place the meat in a large saucepan and just cover with lightly salted water.
- Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
- Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- Remove meat and broth, reserving both.
- Saute the remaining chopped onion and garlic in oil until translucent.
- Add the remaining spices, stir for a minute.
- Cut the reserved pork into 1 inch cubes and add to the pan.
- Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
- Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
- Degrease the stew, taste for salt, and serve in soup bowls.
- This is a delicious recipe and well worth the effort to make.
- Garnishes that are always served with are:.
- lots of lime/lemon wedges.
- sliced radishes.
- chopped cilantro.
- Shredded cabbage(not red).
- fresh/ packaged fried corn tortillas.
- When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
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