I think about hominy being a Southern favorite, but it is actually much more likely to be found in Mexican cooking. So what is hominy?
Hominy is dried corn that has had the hull and germ removed by soaking in an alkali solution of slaked lime or lye and dried. The dried corn is cooked and served as a side dish or used in recipes. The dried kernels may also be ground into a fine meal or masa used in Mexican cooking. This process of turning corn into hominy is responsible for that subtle flavor difference between regular corn meal and mesa used to make tortillas and corn chips.
I’ve personally only had hominy a handful of times but think it’s delicious. I am now more alert to recipes using hominy such as a traditional Mexican soup or stew called Posole. I was delighted when we received a recipe for Posole as an entry in the National Cornbread Cook-Off Recipe Contest. I was not disappointed – it is delicious.
Roasted Poblano Chicken Posole with Floating Corn Cake Islands combines the wonderful soup with equally tasty corn cakes accented with Mexican-style corn kernels and cheese. Whether you float the corn cake in the soup or eat it on the side is up to you, but I will tell you, I have a hard time deciding which way I like it best.
Do you cook hominy at home? I’d love to know how you prepare it and if it was traditionally served in your family.