My chum Bill from Tennessee came up with this recipe, and I liked it so much that I scooped up the hominy and stuffed it into taco shells for the ultimate, easy to make, crispy, crunchy, soft and buttery comfort food!
This past fall my friend Bill came to visit and offered to make some Southwestern hominy for lunch. Truth be told, I was a little apprehensive at first because I wasn’t especially familiar with hominy and quite frankly, the thought of eating oddly bloated, skinless orbs of corn irked me a smidge. Then I remembered that it’s actually fantastic in posole, and Bill happens to be a really good cook, so it was more than worth a go! I’m certainly glad that I got over myself and gave it a whirl, because it’s become one of my favorite go to recipes when I want to cook a really quick and easy vegan meal.
It’s especially delicious served in taco shells, served with lots of cilantro and some lime on the side to squeeze over the tacos. I also happen to enjoy snarfing mine with sliced radishes, but your mileage may vary on that one. I also like to use 1/2 a red pepper and 1/2 a green pepper in this recipe for visual effect, but by all means, use a single pepper if you don’t feel compelled to make your grub quite so colorful.
Makes about 3 servings, depending on how hungry folks are. The recipe can easily be doubled.
What You’ll Need:
- 1 tablespoon of Earth Balance vegan butter or butter
- 1 can of Goya brand hominy
- 1 medium onion, diced
- 1/2 red bell pepper, diced and 1/2 a green bell pepper, diced
- 1/4 tsp Southwestern seasoning (I recommend Penzey’s)
- taco shells (optional)
- cilantro (optional)
- 1/2 lime (optional)
Heat a tablespoon of butter over medium heat in a frying pan. Let it get hot and bubbly for a minute, then add your onions. sauté for a few minutes until the onions start to become translucent. When they do, add in your peppers and sauté for a few minutes until tender. Next open the can of hominy and drain any excess liquid into a strainer. Do not rinse the hominy. Add it directly to the frying pan and mix it with the existing ingredients. Season it with your Southwestern seasoning and let it cook for about two or three more minutes until evenly cooked through. Remove from heat and allow it to cool a bit.
Snarf it as is in a big honking bowl, or wait until it’s no longer piping hot and carefully scoop it into taco shells.