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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. :-)
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
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.