Hominy Recipes are recipes made with hominy. Hominy is corn that has been soaked in a corrosive agent until all outer layers are removed. This process, called nixtamalization, alters the flavor and increases tenderness. Hominy is traditional in the southern United States, and throughout Latin America—yielding an eclectic range of recipes.http://www.wisegeek.com/what-is-hominy.htm
Common Hominy Recipe Variations
Most hominy recipes are simple, calling for the use of canned hominy. If the recipe includes meats, or vegetables that require prolonged cooking, these are usually prepared first. The hominy itself is added afterward, and usually simmered or baked with the mixture for a relatively short period. Southern recipes use meats that are traditionally featured in gumbo, such as pork, crawfish and shrimp. Southwestern dishes may call for chiles and cheese. In Mexican cuisine, hominy (or Pozole, often used in soups and flavored with cilantro.http://www.answers.com/topic/hominy
Creamy Hominy with Chilis
Angela Lowe shows how to make Creamy Chile Hominy with chilies. She starts with ¼ cup chopped onion chopped onions and 1 tablespoon butter melted in a skillet. Sauté about five to seven minutes until the onion is tender. Add 2 (15.5-ounce) cans hominy, drained to the mixture. Add in 8 oz Diced Green Chiles and about 1/2 cut of Kraft shredded cheddar cheese. Then add 8 oz Philadelphia cream cheese that has been left out so that it is soft and will melt well. While that mixture is melting, add in 1 teaspoon of chili powder. As it melts add a little salt and black ground pepper. Transfer the mixture into a casserole dish and add the remaining shredded cheddar cheese. Bake in a preheated 400°F oven for 20 minutes.
The History of Hominy
The first known use of nixtamalization for making hominy was in what is now southern Mexico and Guatemala back in 1500-1200 BC. Hominy offers many important nutritional values over maize products that have not been treated. It changes over part of the niacin (and probably other B vitamins) into a type that is more easily absorbed by the body. It also makes the amino acids more available and (at a minimum in the variant treated by lime) adds to the calcium content, balancing the maize's proportional excess of phosphorus.
The English term hominy is descended from the Powhatan language word for maize. Several other Native American cultures made hominy and added it to their diet. The Cherokees, for instance, created hominy grits by soaking the corn in a weak lye liquid received by leaching hardwood ash with water and beating it with a corn beater called a kanona. The grits were utilized for making a traditional hominy soup (named ᎬᏃᎮᏅ ᎠᎹᎩᎢ, or Gv-No-He-Nv A-Ma-Gi-i), a hominy soup that was permitted to ferment (Gv-Wi Si-Da A-Ma-Gi-i), cornbread, dumplings (Di-Gu-Nv-i), or, in post-contact times, fried with bacon and green onions. http://www.wisdomkeepers.org/nativeway/breads/nwbd0002.html
References
Fast Facts
-
Fact:
Process of making hominy from dried corn is called nixtamalization
-
Fact:
Common in many cultures
-
Fact:
-
Fact:
-
Fact:
The first known use of nixtamalization for making hominy was in 1500-1200 BC.
-
Fact:
Most hominy recipes are simple, calling for the use of canned hominy.
