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Tuesday, November 15, 2016

Hominy Ham Dish




I first published this recipe in May of 2010.  I invented it for a recipe contest which my Aussie sister-in-law was then having on her blog (since discontinued). It was in her top three but it didn’t win (probably because they couldn't make it since hominy is not readily available there), but my husband and I enjoyed it, so I thought I would post it here. :-)  I hope it’s a winner at someone’s house!

Personally, I love the color combination in this dish!  It is a very cheerful dish for dark autumn and winter days.  Sadly, I am no longer able to eat ham.  Made with fully-cooked, chicken it would lack a little color, but still probably taste quite good. :-)

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2 Tbl. olive oil
4 med. garlic cloves, finely chopped
3 C. yellow hominy (or white), drained
1/2 C. sliced carrots
1/2 C. frozen peas
1 C. ham chunks (fully cooked)
3/4 tsp. onion powder
1/2 C. sour cream
Black pepper
Ground red pepper (capsicum) (mild, med. or hot according to your taste)

Heat a medium sized, non-stick frying pan over medium heat. Add oil and garlic. Cook garlic just till done but not browned. 

Add hominy and cook, covered, till heated, stirring occasionally. Sprinkle with onion powder. Add carrots and continue to cook over medium-high heat till hominy begins to "dry" but not brown, about 3-5 minutes. Stir occasionally. (Note: You may need to add a bit more oil or a tablespoon of water at some point during this process to keep the hominy from sticking. I used water when I added the carrots.)

Mix in ham. Sprinkle with frozen peas. Cover and cook over medium-low heat till ham and peas are heated through, stirring occasionally. Add black pepper to taste. Reduce heat to low. Add the sour cream and mix in thoroughly. Sprinkle very lightly with the red pepper. Cook over low just till the mixture is hot again. For best results, remove from heat and allow the dish to stand for about 5-10 minutes at this point to allow the flavors to blend well. Mix in the red pepper.

Serve with a leafy, green salad and your favorite salad dressing.

About 4 servings.

7 comments:

  1. Dan really, really wants me to make this dish - (your entry was in the top three by the way, so you nearly won - and Dan didn't know it was your recipe, so he wasn't just being kind!) - but I haven't been able to find hominy here!!! (I had never heard of it before) :(

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  2. Ugh. And it always comes in tins as far as I know, so it would cost a fortune to mail it. :-( Maybe we can put some in the crate when we send it, or would that be breaking some kind of import law? Or would it cost you too much customs?

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  3. Can you use corn instead of yellow hominy which we can't get here?

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    1. Hominy is more like a pasta than corn in texture and taste. I would recommend substituting cooked gnocchi or medium size shell pasta. Since those doesn't have as much flavor as hominy, you might want to add some Parmesan or 1/2 a cup of grated cheese to boost the flavor. :-)

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    2. Of course, you might need to reorganize the order of adding things since the cooked gnocchi or pasta wouldn't need to heat as long and might fall apart from cooking too much longer. I'd cook the carrots alone with a little added water till they were done and then add the gnocchi and cook till it was "dry" but not browned. Then continue with ham, etc., adding water and stirring as necessary to keep it from burning.

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  4. Oh wow! I haven't heard nor seen hominy since a child. My Mom used to make it and as a
    child it wasn't my favorite but everyone else seems to love it. I am sure I would find
    it delicious now, however, it seems to have disappeared from our shelves here in the states.
    Your dish is so colorful and looks so delicious. This brought back some very good memories
    of my Mom's dish even if it wasn't my fav. You know how children don't like certain things
    but then as an adult they love it - like brussel sprouts.

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    Replies
    1. Hi. I'm glad you enjoyed reading about this dish. :-) I don't know what part of the U.S. you live in, but it is still available in some parts. Maybe it's a southern or southwestern thing? I know we've bought it here in Texas, and we may have found it in Tennessee as well. Since you can't find it where you live, you might try looking online. I Googled it and found quite a few references and saw that it was for sale. There are several companies that process/pack it. You might contact one of them to find out about buying it.

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