Hominy, this seldom mentioned vegetable has been appearing more and more in my menu, as I discover new recipes for it. In the past I've only used Hominy in posole, a Spanish style soup. But I've learned Hominy can be quite tasty in more then just soup, like today's recipe for Pan Fried Hominy.
Hominy is hulled corn from which the bran and germ have been removed by bleaching the kernels in a lye bath. It results in a chewy kernel, that has an almost creamy texture. Hominy has a long history as a traditional Native American food. Hominy, along with many other corn-based foods, were a staple of Native American tribes for centuries, and European settlers soon adopted it. Hominy eventually became very popular in the South, where it is ground to make "grits." The recipe I'm about to share with you though uses whole hominy. Hominy is sauteed in bacon grease, along with chopped green onion, then crumbled bacon is added, as well as salt and pepper, for a simple, easy, and delicious side dish. My family likes it served with pork chops, and I love heating up the leftovers, and eating it for lunch the next day.
Pan Fried Hominy
2 slices bacon
1 can white hominy, drained
2 green onions, chopped
Sea salt and fresh ground pepper to taste
Fry bacon in a medium sized skillet over medium heat until crisp. Remove from pan and set aside.
Place onion in the pan and fry in the bacon grease for 30 seconds, stirring constantly.
Add hominy, salt, and pepper, and cook for 10 - 15 minutes, stirring occasionally, until hominy starts to brown.
Taste for seasoning and serve immediately.