It’s handy to find leftover hominy in the freezer, it goes so well in soups and other dishes. Recently I needed to make something tasty for a potluck dinner and found all of these ingredients within easy reach. Numerous other additions could fit with this as well—black beans, green onions, peppers, tomatoes—feel free to amend.
This is the stunning Henry Moore yellow hominy from Anson Mills that I used in a Seed Savers dinner last year. The process of nixtamalization takes time but the flavor and aroma make it well worth the effort. An easier option would be to use frozen cooked hominy found in Latin American mercados or some grocery stores. I think frozen is better than canned, but if canned is all you can find then go for it.
Everyone has a few of their favorite condiment jars nestled in the fridge, either in the door or maybe the top shelf towards the back. Sauces or pastes that you might consider trying to make, but since someone else is giving you a consistently great flavor it’s just so luxurious to have a jar on hand. I love Mrs. Renfro’s Green Salsa, it’s my go-to nacho salsa when fresh salsa ingredients are not so fresh. I know the label says ‘hot’ but it’s relatively mild considering it’s produced in the southwestern U.S. where ‘hot’ really does mean picante.
The leaves are turning orange and red, so enjoy making a dish to warm your kitchen as we transition into cooler days and chilly evenings (she says with unmistakable glee in her voice…)!
Prep Time: 15 minutes
Bake Time: 30-40 minutes
Preheat oven to 350 degrees.
4 cups cooked Hominy
1 cup Sour Cream
1 cup Cheese, grated—Cheddar, Pepper-jack or Pepper-cheddar, etc.
1/3 cup Mrs. Renfros Jalapeño Salsa
1/2 cup Cilantro, chopped
2 cloves Garlic, minced
1 1/2 teaspoon Coriander, ground
1 teaspoon Salt
1 teaspoon Lemon Juice
Spread evenly into an oiled shallow baking pan or ramekins.
Bake at 350 degrees for 30 minutes or until light brown on top.
Remove from oven and sprinkle with:
Pepita Pumpkin Seeds
“A light wind swept over the corn, and all nature laughed in the sunshine.”