Hominy is an unsung ingredient, and we can’t figure out why. It’s easy to prepare — open the can and heat — and it’s delicious. On a brisk night, we like a bowl of hot hominy with butter ...

Canned hominy ... Add the hominy, including the liquid, chilies and jalapeno (if using). Stir together. Bring back to boiling ...

2 cans (16 ounces each) white hominy, rinsed and drained 1/2 cup water 1 Tbsp. olive oil 1/3 cup chopped cilantro 3 Tbsp. finely minced red onion 1 Tbsp. lime juice 2 oz. queso fresco, crumbled 1/ ...

Way down on the lowest shelves of northern supermarkets you’ll find the hominy. A canned good with neighbors ... high heat until fragrant, about 30 to 40 seconds. Transfer to a plate to cool.

Or at least a close relative of it. That’s because the ingredient that starts as hominy can end as many different dishes across many cultures, from Mexican pozole to Southern grits to the corn ...

Purists insist dried hominy be cooked from scratch, but in these times I’m happy to open a couple of cans of cooked kernels. The garnishes lend fresh flavors that add pleasing pizzazz to the dish.

Or at least a close relative of it. That’s because the ingredient that starts as hominy can end as many different dishes across many cultures, from Mexican pozole to Southern grits to the corn ...

Or at least a close relative of it. That’s because the ingredient that starts as hominy can end as many different dishes across many cultures, from Mexican pozole to Southern grits to the corn ...