Cherokee Fried Hominy

[nitrofd]

Interesting old thread,@diane mention good olde fashioned red eyed gravy.

 

[diane]

It's getting hard to find the quality ingredients of these dishes anymore! Wonder what they're doing with our food... But, there's a mill half way across the state that makes very good Mexican style dried hominy - just got some, as a matter of fact. Pozole rojo!

Haven't had real red-eye gravy for some time. Since there's a still some ham left, I'm thinking biscuits, ham and red eye gravy this morning!

 

[Jimklag]

Cherokee Fried Hominy

Several strips of bacon
One or two cans of white hominy
Onion if desired
Black pepper to taste

Preparation:
Fry bacon crisp. Remove from pan. Drain most of grease. Drain water off hominy. Fry hominy in bacon grease. Crumble bacon and mix in hominy.

I have never had fried hominy, but it looks good.

 

[diane]

I have never had fried hominy, but it looks good.

It's very simple and quite good. The secret is the right hominy! So far I've had the best luck in specialty Mexican stores.

 

[Bee]

. I haven't found too many other regions besides the Southwest that use corn as much as the South!

Corn is the 5th food group in the Southwest. If it doesn't contain corn, proceed with caution

 

[diane]

Corn is the 5th food group in the Southwest. If it doesn't contain corn, proceed with caution

It's acorns and salmon up here, but I think our traditional taste buds are disappearing. The elders' Christmas dinner always features traditional give-away drawings and one of the people donated two dozen jars of acorn soup this year. Every time someone drew one of them the whole room groaned!

 

[Bee]

It's acorns and salmon up here, but I think our traditional taste buds are disappearing. The elders' Christmas dinner always features traditional give-away drawings and one of the people donated two dozen jars of acorn soup this year. Every time someone drew one of them the whole room groaned!

THAT made me laugh!! It is happening elsewhere: A real taste for fast food has invaded the rez, so that the kids have not developed a taste for traditional foods. Used to be that everything went inside of a corn tortilla.....

 

[mofederal]

Hominy, real southern soul food. I love the stuff by itself. That and grits. Thanks for the recipe @diane. I will give it a try. Two of the great southern food groups, pork and corn.

 

[Nathanb1]

THAT made me laugh!! It is happening elsewhere: A real taste for fast food has invaded the rez, so that the kids have not developed a taste for traditional foods. Used to be that everything went inside of a corn tortilla.....

And @diane can attest, as I suspect you can...the epidemic of diabetes on the rez (and within other populations) is devastating...and we can lay a lot of that at the door of fast food. Refined foods, sugar, you name it...

 

[Nathanb1]

You're all in luck! After years of paying shipping for frozen Hatch chiles and dried posole (hominy), Wally World carries both--frozen. Obviously, I'd prefer the fresh, but these are great for stranded homesick Texans who can't jaunt over to far West Texas (where you can get the stuff easily) or NM. I've never used pork ribs--any lean pork roast works great, or you can use chicken (but it won't be as good, IMO). Found this recipe, similar to what I make. I always used comino as the seasoning, rather than cilantro...toast the comino first in some butter. This is perfect for a slow cooker, but I've made it in my big stock pot many times (I usually freeze it in portions because the craving hits unexpectedly). You can shrink the recipe to fit the size of your pot, too.

http://www.geniuskitchen.com/recipe/territorial-chile-posole-stew-146958

 

[diane]

You're all in luck! After years of paying shipping for frozen Hatch chiles and dried posole (hominy), Wally World carries both--frozen. Obviously, I'd prefer the fresh, but these are great for stranded homesick Texans who can't jaunt over to far West Texas (where you can get the stuff easily) or NM. I've never used pork ribs--any lean pork roast works great, or you can use chicken (but it won't be as good, IMO). Found this recipe, similar to what I make. I always used comino as the seasoning, rather than cilantro...toast the comino first in some butter. This is perfect for a slow cooker, but I've made it in my big stock pot many times (I usually freeze it in portions because the craving hits unexpectedly). You can shrink the recipe to fit the size of your pot, too.

http://www.geniuskitchen.com/recipe/territorial-chile-posole-stew-146958

You can also adjust the seasonings a little and throw in some black beans. Not real posole but plenty good! The pork gives a nice, rich flavor that blends so well with the chilies.

 

[16thVA]

I bought some hominy here in Philly years ago, it's not common in most stores here but this store had a black clientele, and the cashier ringing me up looked at it and said "You're not from around here, are you?"

I think it has a very nice flavor and texture, I threw some in a canned soup I was cooking yesterday and which looked a bit thin and the hominy filled it out fine. I thought of trying to make a casserole with onions, ham, hominy, cream, butter and pepper but haven't gotten around to it.

In my research I came across an Ohio newspaper from mid-1861, describing the people of the Kanawha Valley in WV. They said-

Outside of the town people, the greater part of the population are "poor whites", whose only ambition and interest is to be a good shot, to be able to drink down a pint of raw whiskey, and to have enough "hog and hominy" to eat.

 

[7th Mississippi Infantry]

I think I'm going to try this.

I've always liked hominy, loved bacon . . . and the preparation sounds foolproof.

 

[Stiles/Akin]

I have tried hominy plain with butter but I am not quite fond of it. Perhaps the bacon will help.

 

[diane]

Do you like corn tortillas? Without hominy, they wouldn't be! You can't make masa out of cornmeal, it's made out of hominy. So are grits! The mineral lime soak causes a change in the corn that makes it more nutritious, better to digest and it won't sprout when stored for a while. It goes way back in time and is one of the oldest foods in this hemisphere. Homely hominy is a super food!

 

[donna]

Excellent thread from diane.