On 30 Jan 2006, Jude wrote:

> Elaine Parrish wrote:
> I don't know that I have ever
> > heard of a hominy casserole of any kind (We do have grits casseroles, but
> > not whole kernel hominy casseroles).
>
> Actually, I made a hominy casserole last week. It's got hominy, canned
> green chiles, onion, jack cheese, and sour cream. Real rich. Goes well
> with a pot of beans and a big salad. I can post the recipe if anyone's
> interested. (I used 2 cans of hominy and 1 can of corn. Next time I
> think I'll cut the richness by adding diced red & green peppers to it
> as well.)
>


I love to have the recipe. Thanks!



> Hominy is also used in the Mexican (or at least mexican-style, i THINK
> its authentic but want to cover myself against flames here) dish
> Posole. That's a stew of hominy, chile peppers, onions, spices,and
> usually pork or beef. I was quite interested when I discovered that
> posole used the exact same hominy Grandma used to serve as a starch on
> the side with butter. It's like tofu - it absorbs the flavors of the
> stew really well. It might be an interesting ingredient in a
> tomato-based soup, like a minestrone style soup.
>


hehe. I've made a stew kind of like that. I just didn't know it had a
name. A stewed okra and tomatoes dish is very common here. From that,
there are a lot of variations - including adding onions, peppers, and
hominy.


> I have cooked it once from dry. It took some presoaking and a LOT of
> cooking. Think beans - a good overnight soak and 2 to 3 hours simmering
> to soften. The kernels will "pop", so they're puffier than a corn
> kernel but not as fluffy as popcorn.
>
> If you're looking for tips on cooking it, try googling "cooking dried
> posole". It got me a ton of links.
>
>


Thanks. I'll check it out now that I know it has a name.

Elaine, too