My mom went through many cooking phases as I was growing up, and one I distinctly remember was the Mexican phase. And I guess really, it was more than a phase, because the Mexican cooking (as well as every other phase) has stood the test of time. But there was a time when Mexican cuisine seemed to be her favorite to cook, and I've experienced numerous flavors and ingredients because of her.
Hominy is one of the Mexican ingredients my mom introduced me to. It was most likely in the form of Pasole, a Mexican stew made with pork and this variation of corn. Hominy is a type of dried corn that is treated to remove the hull from the kernel, which leaves it dense yet puffy. It isn't much on it's own, but when added to a soup or stew it takes the dish to a new level.
I haven't found many ways to use hominy besides in a soup like the Chili I made last night. I need to find other recipes, though, because each time I cook with hominy I'm reminded how much I enjoy it. This recipe for Pork and Hominy Chili is a keeper, for sure. Not only is is great tasting, but it's FAST. Seriously, I was done in less than the 30 minute Rachael Ray time limit. I am not usually the fastest in the kitchen, so I was pretty shocked at how quickly this came together. The pork stayed nice and tender, and the seasoning blended nicely. Other than adding a little oregeno I stuck to the recipe. If you're looking for an easy weeknight meal with a new ingredient mixed in, I think I've found the recipe for you!
2 teaspoons canola oil
Pork and Hominy Chili
Cooking Light, September 2007
8 ounces boneless center-cut pork chops, trimmed and cubed
1 cup chopped onion (about 1 medium)
3/4 cup chopped green bell pepper
2 teaspoons bottled minced garlic
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/4 cup no-salt-added tomato paste
1 (15.5-ounce) can golden hominy, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup light sour cream
Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream.