Hominy takes a little extra time to make, but is fairly easy and can add texture and color to salads, soups and skillets. Purchase some of our Indian Corn and make your own hominy today! The following hominy recipe is from the cookbook “Foods of the Southwest Indian Nations” by Chef Lois Ellen Frank, Ph.D.
How to make hominy:
-2 ¾ cups dried Indian Corn
-10 cups water
-1 cup culinary ash (or 2 tbsp baking soda)
- Soak the dried corn overnight in a bowl with water.
- The next day, put the corn and water in an enameled pot (culinary ash reacts to metal, so this is key.) Cover and bring to a boil over high heat.
- After the water begins to boil, add the culinary ash (or baking soda). The ash will intensify the color of the kernels.
- Cover and decrease heat. Simmer over low heat about 5 ½ hours until the hulls are loose and the corn returns to its original color.
- Stir occasionally, adding water as needed to keep the bottom from burning.
- Under cold running water, rub the corn kernels between fingers to remove the hulls. Drain the corn in a colander and discard hulls.
How to use hominy:
-1 tablespoon Seka Hills olive oil, or as needed
-2 pounds elk or pork loin, cut into 1-inch cubes
-6 cups water
-2 cubes beef bouillon
-2 cubes chicken bouillon
-3 cups cubed potatoes
-2 cups chopped carrots
-2 cups chopped celery
-2 cups hominy (made with SweetGrass Trading Company Indian Corn)
-1 cup cooked brown Ramona Farms Tepary beans
-Salt and ground black pepper to taste
- Heat olive oil in a large skillet over medium-high heat. Cook and stir elk in hot oil until browned on all sides, about 5 to 10 minutes.
- Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, potatoes, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
- Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.
-6 cups peeled and chopped tomatoes of your choice
-1 cup hominy (made with SweetGrass Trading Company Indian Corn)
-½ large white onion, chopped
-1 large green bell pepper, chopped
-1-2 fresh jalapenos, chopped, seeds removed
-1-2 fresh chopped chili peppers of your choice (if desired)
-1 tbsp Seka Hills Extra Virgin Olive Oil
-2 cloves garlic, chopped
-1 Generous pinch Sakari Botanicals cedar smoked salt
-Black pepper to taste
- Heat oil over medium heat in frying pan. When hot, add onions, garlic, peppers and chilies. Saute for around 5 minutes.
- Add saute to tomatoes and season with salt and pepper. Add ingredients to food processor and chop to desired consistency. Add cooked beans and corn in last. Serve warm or chill.
Spicy hominy skillet
-2 cups hominy (made with SweetGrass Trading Indian Corn)
-3 slices bacon, cooked and drained
-1 tbsp Seka Hills olive oil
-1/2 cup chopped green onion
-1/2 cup chopped green pepper
-1/2 cup chopped celery
-2 diced Roma tomatoes
-1 diced green chile
-1/4 teaspoon garlic powder
-1/2 teaspoon salt
-1/8 teaspoon black pepper
-1/2 teaspoon Cajun seasoning
- Cook the bacon in a skillet, remove, drain and set aside. Heat olive oil in the skillet. Add the onion, green pepper and celery to the skillet and cook until tender.
- Pour in hominy, tomatoes and green chile. Add garlic powder, salt, black pepper and Cajun seasoning. Cover and simmer for about 15 minutes.
- Crumble cooked bacon on top. Makes 4 to 6 servings. Enjoy!