Hominy: The Forgotten Corn

The Native Americans once considered hominy a culinary staple long ago. In modern times, however, it seems that the corn product has been demoted; relegated to humble stews and not much else. I’ve been intrigued by the mysterious starch for many years now, but only recently did I give in and actually spring for a can of it.

I decided to try something different with the ingredient that would really highlight its tender, chewy bite and mild corn flavor. I came up with several intriguing concepts:


. Hominy pizza: fried corn tortilla topped with hominy, black beans, pulled pork (or even rotisserie chicken sprinkled with paprika and cumin), chili verde salsa, mango, cilantro,, and queso fresco (put in oven to warm everything and melt cheese)

. Hominy grits cakes: puree hominy in food processor, combine with finely-chopped crispy bacon, roll into balls, chill until firm, then flatten into patties, pan-fry in butter, and top with fried egg and salsa

. Hominy turkey chili: add hominy to onions, garlic, chili powder, chipotle powder, cubed or ground turkey, kidney beans, and tomatoes and simmer until flavors meld

. Hominy pilaf: sauté hominy and zucchini with cooked whole wheat orzo in garlic olive oil, then mix in parsley and garnish with feta and chopped, toasted walnuts

. Hominy nachos: roll hominy in panko bread crumbs and deep-fry, top with melted jalapeno jack cheese, shredded lettuce, salsa, and ground beef cooked in taco seasoning

And last but not least,

. Hominy salsa, served warm: pan-fry hominy in butter, add red onion, bell peppers, black beans, garnish with queso fresco and cilantro (See recipe below)


Southwestern Salmon with Warm Hominy and Black Bean Salsa

For the salmon:
. 4 salmon fillets with skin removed
. ½ tsp paprika
. ¼ tsp ground cayenne pepper
. ½ tsp garlic powder
. 2 tbsp extra virgin olive oil
. Freshly ground salt and pepper, to taste

For the salsa:
. 2 tbsp salted butter
. 2 tbsp extra virgin olive oil
. 16 oz canned white hominy
. 16 oz can of black beans, drained and rinsed
. 1 red bell pepper, large dice
. ½ red onion, finely chopped
. ¼ jalapeño, minced
. ¼ cup cilantro, chopped
. Zest of 1 lime
. Juice of ½ lime (more, if desired)
. Freshly ground sea salt

For garnish:
. Cilantro
. Queso fresco (or feta)
. Lime zest

. Preheat oven to broil

. Heat butter in skillet over medium heat
. Stir in garlic and cook for a minute, being careful not to let it brown
. Add hominy, bell pepper, and jalapeño, and sauté for 10 minutes, until peppers are soft
. Add black beans, lime juice and zest, cilantro, and salt
. Continue to cook for 10 more minutes until flavors meld

Meanwhile…
. Dry salmon fillets with paper towel and season both sides with spices, salt, and pepper
. Broil fish uncovered on foil-covered cookie sheet for 5 minutes
. Remove fish from oven, cover with foil, and broil for 2-3 more minutes

. Spoon “salsa” onto plate and top with salmon fillet
. Garnish with more cilantro, lime zest, and crumbled queso fresco

*Cook’s Note: This dish would also be great served with broiled jumbo shrimp