Today’s question was posed by a reader a few months ago. I’m paraphrasing here:
Q: What can you do with hominy? Are there any good recipes? What about its nutrition?
A: Man, good question. Here’s what I know, and it ain’t much: hominy is a corn product that comes in white and yellow varieties. It’s fairly high in fiber, and gives you a lot of food for comparatively few calories. In my area (Brooklyn), it’s canned, relatively cheap, and can be found in the Latin section of the supermarket.
I bought hominy for the first time a few months ago, to make Winter Vegetable Chili. It didn’t add much flavor, but it melded seamlessly with the spices and thickened the dish well. Beyond that, I know it’s commonly used in pozole, a delicious Mexican stew. Beyond beyond that, I’m stumped.
Readers, how do you use hominy? Do tell.
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