INGREDIENTS

INSTRUCTIONS

1995    
The Mexicans make a wonderful pork stew called Pozole that contains
hominy, pork, chunks of chiles, onions, etc, topped with fresh  chopped
veggies, lime juice.  Don't have a recipe handy, though....  My mother
used to make a pretty good hominy dish by draining the  corn, and
making a cheese sauce (whatever you make for macaroni and  cheese will
do nicely).  She would then combine the hominy and  cheese, top with
some pieces of cooked bacon or leftover ham, and  baked the whole thing
until it was browned.  I loved it as a kid.  Made it for Wes one time,
and discovered he hates hominy as much as  he hates grits, so haven't
had it in a while.  I've also had an elaborate succotash that contained
(in about equal  proportions), hominy, fresh corn cut off the cob,
fresh lima beans and  cooked white (navy) beans.  Very nice stuff.  One
of my aunts (a Southerner from Mississippi) used to fry it in  bacon
drippings until it was brown and serve it as a side dish. Don't  recall
being all that thrilled with THAT presentation, though.  Kathy in
Bryan, TX  Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994
- Jul 31,  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

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