Hominy is softened, processed corn, a staple food among many Native Americans including the Cherokee. Hominy is made by soaking dried field corn in a mixture of water and hardwood ash, the alkalinity of which softens the kernels so the outer hull of the corn is easily removed. Left behind is the soft interior of the kernel, puffed to twice its original size. Called nixtamalization, the interesting chemical process allows the corn’s nutrients, particularly niacin—a B vitamin—to be released. Hominy is a versatile ingredient that can be prepared in many ways and is essential in making masa dough –used for tortillas and tamales.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 strips uncooked bacon
- 2 cups hominy
- 2–3 green onions, chopped
Directions
- Fry the bacon in a large frying pan over high heat.
- Crumble the bacon in the pan and add the chopped onions.
- Let cook for about 5 minutes, until the onions appear to be frying.
- Add the hominy and continue to cook for about 10 to 15 minutes, reducing the heat to low about halfway through.
- Keep hot until ready to serve.
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