HOMINY CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
ZESTY HOMINY AND CHEESE
A different sidedish using hominy, sour cream, cheese and green chilies. Friends who say they don't like hominy eat it and ask for more. It's fast and tasty. Adjust chili peppers to taste.
Provided by JEANIE BEAN
Categories Side Dish Casseroles
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart casserole dish, mix together hominy, sour cream, cheddar cheese, chilies and cayenne pepper.
- Bake for 25 minutes in the preheated oven, or until heated through.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 33.1 g, Cholesterol 64.9 mg, Fat 25 g, Fiber 5.5 g, Protein 15.9 g, SaturatedFat 14.9 g, Sodium 965.6 mg, Sugar 4.7 g
HOMINY BEEF CHILI
Hunker down for the night and get cozy with this filling chili. Loaded with beef chuck roast and convenient staples, such as diced tomatoes, green chilies and seasonings, it's a satisfying supper that would be yummy served with a side of warm tortillas or tortilla chips for dipping. -Steve Westphal, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings., Stir in hominy, broth, tomatoes, red pepper, onion, chiles, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.
Nutrition Facts : Calories 401 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 714mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 36g protein.
HOMINY WITH RED CHILIES
Provided by Florence Fabricant
Categories dinner, project, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Place the dried corn in a large bowl, cover with six cups water and set aside to soak overnight.
- Early the next day, or at least four hours before serving, drain the corn, place it in a three- to four-quart saucepan and add six cups water. Bring to a simmer and stir in the dried chilies or chili powder, oregano and cinnamon. Simmer uncovered about two and a half hours, until the corn is fairly tender. If necessary, add more water during cooking. At end of cooking period, the mixture should be quite moist but not soupy.
- Add the chicken stock, bring to a simmer, season to taste with salt and cook another 30 minutes. By this time the corn should be barely covered with liquid. Allow it to cool uncovered. It will thicken as it cools.
- Reheat it to serve as a side dish or use it to make a casserole. Refrigerate any unused cooked hominy and use within a day or freeze it for future use. Yield: 8 to 12 servings
FRIED HOMINY
Make and share this Fried Hominy recipe from Food.com.
Provided by katybugkaren
Categories Vegetable
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- fry bacon in a heavy skillet until brown and crisp.
- stir in hominy and salt, stirring, for 5 minutes.
- add pepper and scallions, stirring for 5 more minutes.
PORK AND HOMINY STEW WITH RED CHILES
Steps:
- Peel garlic and reserve 2 whole cloves, then slice remaining cloves. Combine sliced garlic, pork, water, and broth in a 7- to 8-quart heavy pot and bring to a boil, skimming froth. Add oregano, then reduce heat and simmer, uncovered, skimming occasionally, until pork is very tender, about 1 1/2 hours.
- Meanwhile, discard stems from chiles (do not seed), then soak in boiling-hot water (1 1/2 cups) in a bowl, turning occasionally, until softened, about 30 minutes (do not drain). Purée chiles with soaking water, onion, 2 teaspoons salt, and reserved garlic cloves in a blender until smooth, about 1 minute.
- Transfer pork with tongs to a large bowl, reserving broth in pot. Shred pork, using 2 forks (discard bones). Return pork to broth, then add hominy, chile purée, and remaining teaspoon salt and simmer, uncovered, skimming froth and stirring occasionally, 30 minutes. Season with salt. 3Serve pozole in shallow bowls with accompaniments.
- *Available at Latino markets and kitchenmarket.com.
RED CHILI FRIED HOMINY IN BACON GREASE
Our family has eaten fried hominy sense I can remember...I fix it for breakfast or dinner..It is real tasty with trout or salmon patties..Sometimes I'll just fix it and eat it by itself...
Provided by JoSele Swopes @JODIE57
Categories Other Breakfast
Number Of Ingredients 6
Steps:
- Using a cast iron skillet heat bacon grease or butter.
- Drain Hominy from all liquid, place in bacon grease or butter. Add all spices, fry for approximately 20 minutes till slightly crispy uncovered, lifting and turning with a spatula...Serve Hot with a sprinkle of lime juice OPT
FRIED HOMINY
Provided by Mark Bittman
Categories side dish
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Drain hominy and combine in a stockpot with onion, garlic, carrot, bay leaves, thyme and water to cover. Cook 1 to 11/2 hours, until kernels are tender and just beginning to split. Season with salt to taste. Let sit for 1/2 hour, then strain and remove vegetables. Continue to strain as kernels cool; hominy can be refrigerated at this point for up to 2 days.
- Mix together remaining dry ingredients with about 1/2 tablespoon salt; taste and adjust seasoning.
- Make sure kernels are as dry as possible. Place oil in deep pot and heat to 375 degrees. Pour hominy into pot, in batches if necessary. If oil spatters, partially cover pot. Fry, stirring occasionally, until kernels begin to brown, 4 to 5 minutes. Drain on paper towels, then toss with salt and spice mix. Serve with lime wedges.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 3 grams, Carbohydrate 58 grams, Fat 4 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 727 milligrams, Sugar 17 grams, TransFat 0 grams
FRIED HOMINY GRITS
Make and share this Fried Hominy Grits recipe from Food.com.
Provided by Olha7397
Categories Lunch/Snacks
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Day before, add two teaspoons of salt to the boiling water and add the grits gradually, stirring constantly. Cook over low heat, stirring frequently, thirty to forty minutes.
- Stir in the almonds and let mixture cool to warm.
- Pack the warm grits into straight sided iced tea glasses that have been rinsed out with cold water. Chill overnight.
- Next day, loosen around the grits with a knife and allow to unmold. Cut into 1/2 inch thick circles.
- Heat the bacon drippings or lard in a heavy iron skillet.
- Dip the circles in flour and then in the eggs combined with the remaining salt and two tablespoons water.
- Fry the circles in the hot fat until browned on both sides.
- Yield: about twenty circles, 5 servings.
- Heritage cook book.
Nutrition Facts : Calories 169.8, Fat 4.8, SaturatedFat 0.9, Cholesterol 84.6, Sodium 1196.3, Carbohydrate 27, Fiber 2.1, Sugar 0.7, Protein 6.3
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