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Hominy Hominy Hominy

November 18, 2011

Recently, I found myself with a rare food dilemma which I solved pretty damn well, so if you’re looking for something new to try, I thought I’d share. What had happened was that I wanted to make posole, and discovered that my neighborhood supermarket is too cool to have the easy canned hominy all nice and cooked and conveniently portioned. They only had a large bag of the uncooked grains that take two hours to cook. I only needed about a quarter of the bag, and was then left wondering what the hell I was going to use all this hominy for besides making posole three more times. (My posole was very tasty, but that idea bored me.)

So, I came up with this dish that I’ve made twice in a month because it just hits the spot. I don’t know what to call it, so for now it’ll just be my Southwestern Stew.

What You’ll Need

3 chicken breasts, cut into pieces

about a 1/2 cup of hominy

2 green peppers

1 red onion

1 can black beans

1 can diced tomatoes

salt and pepper


cayenne pepper


garlic powder


sour cream


1. Boil the hominy until cooked, about two hours.

2. Cook the chicken, peppers, and onion in a pan until cooked through.

3. Once hominy is cooked, add can of beans and tomatoes to heat. (Or, if using a can of hominy, heat them all together.)

4. Combine the two and add spices and stir until incorporated.

5. Serve with a dollop of sour cream.


It’s hearty comfort food and will last you three or four meals.

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