South Coast Hominy Recipes

Steps:

• In a skillet, saute onion and green pepper in 3 tablespoons butter until tender. Add flour, salt, mustard and cayenne; cook and stir until smooth and bubbly, about 2 minutes. Gradually add milk; bring to a boil. Boil for 2 minutes, stirring constantly. Stir in cheese until melted.
• Remove from the heat; add hominy and olives if desired. Pour into a greased 1-1/2-qt. baking dish. Melt remaining butter and toss with bread crumbs; sprinkle over hominy mixture. Bake, uncovered, at 375 degrees F for 30 minutes or until golden.

Steps:

• In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

Steps:

• Remove the frozen corn from the freezer to begin defrosting.
• To prepare the Poblano chiles, place them directly over gas flame on your stove. Allow the skin to char and blister before turning using long tongs (or well padded fingers). Once all sides are charred, about five minutes, toss the peppers in a resealable bag and close. Set aside about ten minutes to allow the heat to steam the chiles. Once cooled, peel and seed the peppers, and give them rough chop.
• Heat the vegetable oil in a non-stick skillet over medium heat. Add the onions and cook for two or three minutes until the onions are tender. Stir in the garlic, cumin and epazote/oregano and continue to cook another 30 seconds.
• Add in the corn and hominy, stirring occasionally, and cook for two minutes. Stir in the Poblanos and salt to taste. Cook an additional two or three minutes until the everything is heated through.
• Remove from heat and mix in the cilantro and lime juice.
• Serve with lime wedges.