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I add it to my white bean chili recipe. Delicious!

Posole and Menudo...who needs it served any other way?

Pioneer Woman recently shared a great-looking Hominy Casserole recipe:
http://thepioneerwoman.com/cooking/2009/09/delicious-hominy-casserole/

Ive always grown up eating it in Posole and Menudo. But we also have it warmed up with a little (ok, a lot) of butter and some pepper.

I have a veg chili I use it in. I spice this up a bit more with some cayenne and a heavy-handed dose of the chipotle and adobo.

1 onion, chopped
2 cloves garlic, minced
1 15-ounce can pinto beans, drained and rinsed
1 14.5-ounce can Mexican-style stewed tomatoes, crushed
2 tablespoons chili powder
1 tablespoon chopped chipotle chile in adobo sauce
2 teaspoons ground cumin
1 teaspoon dried oregano
1/8 teaspoon unsweetened cocoa
1 pinch cinnamon
1 16-ounce can hominy, rinsed

1. Add a bit of oil to a heavy saucepan and set over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add garlic and cook 1 minute longer.
2. Stir in beans, tomatoes, chili powder, chipotles, cumin, oregano, cocoa and cinnamon. Bring to a boil and reduce the heat to low. Simmer for 10 minutes to blend the flavors. Add hominy and cook until heated through.
3. Ladle into bowls and garnish with cilantro, green onions, and/or tortilla chips.

i grew up eating sifting through pozole & menudo to get to the hominy. when i became vegetarian, i missed the delicious texture of it, and started putting in it chili. in fact, now i'm inspired to make chili!

my dad would open a big can of this and add hot sauce/tabasco or chili pepper, lime, cracked pepper and salt and a little butter and cook it in a hot pan.

There's a good recipe in Deborah Madison's Savory Way for a winter squash, hominy, and bell pepper stew in a base made with lots of dried chili powder.

As a child, my mom fried hominy in butter and served it with fried corned-beef hash. I still make this occasionally.

It is amazing sauteed in a little butter and some salt with a dash of dried mexican oregano crushed between your palms

Add it to your favorite tortilla soup recipe. It makes a normally thin soup more filling.

I use hominy when I make vegetarian tacos... with Fantastic Foods brand vegetarian taco filling, black beans, maybe pinto beans also, jalapenos, taco sauce, lettuce, cheese, and then hominy.

Pan-fried country or city ham with canned hominy is a typical Southern dish in KY.

But my fav (esp. since I'm veg) is something similar to what Ingolia mentions: a kind of Southwestern stew, always made with what's around. Sometimes with chipotle or another dried chile/chili powder, cumin, black beans, sweet potatoes, corn, bell peppers, and hominy. So good, especially when cold.

I also mix into my veggie enchilidas, along with potato and carrot that have been simmered in broth or water with a tad of cider vinegar.

Growing up my dad used to make a scramble with hominy, eggs, onions and lots of black pepper. yum!

I was firmly in the camp of menudo and pozole being the only approved uses of hominy....until we watched the master Jacques Pepin put together this ultra easy Corn and Hominy Chowder. Here's the video: http://www.kqed.org/w/jpfastfood/recipes5.html

Ingredients
Serves: 6

• 3 tablespoons good olive oil
• 1 1/2 tablespoons chopped garlic
• 1 cup chopped onion
• 1/2 cup minced scallion
• 1/2 cup Green Hot Salsa or less for a milder soup
• 1 (14-ounce) can diced tomatoes in sauce
• 1 (28-ounce) can white hominy (about 3 cups kernels and juice)
• 1/2 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 1/2 teaspoon dried thyme leaves
• 4 cups chicken stock, homemade or low-salt canned chicken broth
• About 1/2 teaspoon salt (less if using canned chicken broth)
• 1 1/2 cups corn kernels (from 2 ears of corn)
• 1/2 cup (lightly packed) fresh cilantro, finely chopped

Preparation
Heat the oil in a large saucepan over medium heat and add the garlic, onion, and scallions.

Cook for 3 minutes, then add the rest of the ingredients, except for the corn and cilantro.

Bring to a boil, and cook for 15 minutes.

Stir in the corn and cilantro, return to a boil, and serve.

As he always says: "Das it!" (sic)

I too had simple pan-fried hominy as a child. Butter, s&p, and saute until it gets a little color. I absolutely love it, and it cant be any cheaper (which is why we ate a lot of it back then).

POZOLE , not posole

Moosewood! There's a recipe for Southwestern stew in the "Lowfat Favorites" cookbook which is amazing. Hominy with veggie stock, beans, and roasted peppers, topped with grated cheese . . .

my mother used to fry it in really HOT bacon grease (fry it until it pops), then drain the grease, add tomato sauce (homemade, from a jar, one that you open a can of tomato sauce & season right in the pan, whatever), heat through & throw shredded cheese on the top.

i know: almost zero nutritional value & all fat. but man! is it good!

Menudo! and maybe its bad but I'm Mexican and never had pozole. I don't think its that common in south texas.

I make a side dish that has hominy, cheese, onion and green peppers in it.
There's one more ingredient, but I can't remember what it is right now.
Everyone eats it up really fast.
Hmmmmm I might have to make that soon.
Ahhh! Now I'm hungry!