HOMINY CANNED RECIPES

Name: Corn and Hominy Pudding
Yield: 8 - 12 Servings
Ingredients: 6 Tbsp. unsalted butter, plus more for pan; 2 bunches scallions; 3 poblano chiles, seeds removed, finely chopped; 2 jalapeños, seeds removed, finely chopped; Kosher salt; 1½ cups canned or cooked hominy, drained; 1½ cups fresh or frozen corn kernels; Freshly ground black pepper; 4 large eggs, beaten to blend; 2 cups heavy cream; 1½ cups sour cream; 1½ cups grated Cotija cheese or finely grated Parmesan, divided

CORN AND HOMINY PUDDING RECIPE | BON APPéTIT

Corn and Hominy Pudding Recipe | Bon Appétit image

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

Provided by Amiel Stanek

Yield 8 - 12 Servings

Number Of Ingredients 12

Ingredients

6 Tbsp. unsalted butter, plus more for pan
2 bunches scallions
3 poblano chiles, seeds removed, finely chopped
2 jalapeños, seeds removed, finely chopped
Kosher salt
1½ cups canned or cooked hominy, drained
1½ cups fresh or frozen corn kernels
Freshly ground black pepper
4 large eggs, beaten to blend
2 cups heavy cream
1½ cups sour cream
1½ cups grated Cotija cheese or finely grated Parmesan, divided

Steps:

Preheat oven to 325°. Butter a shallow 3-qt. baking dish. Remove green parts from scallions and thinly slice; set aside for serving. Thinly slice remaining white parts. Heat remaining 6 Tbsp. butter in a large skillet over medium. As soon as butter stops foaming, add white parts of scallions, poblano chiles, and jalapeños and season with salt. Cook, stirring often, until very soft and liquid is almost completely evaporated, 10–12 minutes. Add hominy and corn to pan, season with salt and pepper, and cook until mixture is heated through and dry, about 4 minutes. Transfer vegetable mixture to a shallow bowl or rimmed baking sheet and let cool. (It doesn’t have to be room temperature; it just shouldn’t be so hot that it will cook the eggs in the custard.)
Combine eggs, cream, sour cream, and 1 cup grated Cotija cheese in a large bowl; season with salt and pepper and whisk vigorously until mixture is smooth and foamy. Add hominy mixture and stir to combine; scrape into prepared baking dish. Bake pudding until mostly set but still a bit wet and jiggly in the center, 35–45 minutes; remove from oven.
Heat broiler. Sprinkle remaining ½ cup grated Cotija cheese over pudding and broil until completely set and browned in spots, about 2 minutes. Let cool 15 minutes, then top with reserved scallion greens and season with more pepper. Serve warm or at room temperature.

PRESSURE COOKER POZOLE (PORK AND HOMINY STEW)

Pressure Cooker Pozole (Pork and Hominy Stew) image

This Pressure Cooker Pozole (Pork and Hominy Stew) is made with pork, hominy and spices, it's so comforting, especially on a cold winter night. Leftovers taste even better the next day, perfect to pack for lunch.

Provided by Gina

Categories Dinner Soup

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 1/4 pounds boneless pork shoulder (trimmed of fat and cut into 4-inch pieces)
Kosher salt and fresh cracked pepper
1 tbsp olive oil (divided)
1 medium white onion (chopped)
4 garlic cloves (minced)
2 tablespoons chili powder
4 cups low sodium chicken broth
2 cups water
2 15 oz cans hominy, drained and rinsed
4 oz diced avocado and lime wedges (for serving)
cilantro for garnish

Steps:

Season the pork with salt.
Press saute and heat half of the oil.
Add the pork and cook until pieces are browned on all sides, about 8 minutes; transfer to a plate.
Add remaining oil, onion, garlic, and chili powder and sauté until soft, 4 minutes.
Add broth and water, cook, stirring and scraping up browned bits with a wooden spoon.
Return pork to the pressure cooker. Secure lid.
Cook high pressure until meat is tender, about 45 minutes. Quick or natural release.
Remove from heat, vent pressure, then remove lid.
Skim fat if any.
Using two forks, shred pork; then stir in hominy and heat through.
Serve with avocado and lime and garnish with cilantro.

Nutrition Facts : Calories 365 kcal, CarbohydrateContent 33 g, ProteinContent 22 g, FatContent 16 g, SaturatedFatContent 4 g, CholesterolContent 60 mg, SodiumContent 882 mg, FiberContent 7 g, SugarContent 2 g, ServingSize 1 serving

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