Quick Hominy Sauté

One of my favorite things about cooking and entertaining is the simple act of gathering together around a table to share a meal. I love looking over to see people I adore sharing a meal, smiling and sharing their day with me – nothing, I repeat nothing makes me happier. I live to feed my people.

After Hurricane Harvey, I lost items, objects, possessions, but not what I cherished most – the people I adore. The fantastic people over at Rumba Meats in collaboration with Neighbor’s Table surprised me with the sweetest gift – a beautiful, made with love table that encouraged me to get back in the kitchen to do what I love most. Cook for the people I adore.

The following recipe is one of many highlights of this special evening. Huge abrazos y mil besos to the folks over at Rumba Meats and Neighbor’s Table for making this evening so special. This hominy saute was served alongside the first Rumba Meat recipe I share – Tomatillo-Braised Beef Shanks.

One of my favorite ways to enjoy hominy is in pozole. Hominy swimming in a rich, earthy broth – you just can’t beat it.

But guys hominy is SO delicious on its own too.

Hominy is made by soaking corn kernels ina alkaline solution to remove the tough outer hull and germ. This process causes the kernel to swell. Once rinsed of the solution the kernels can be ground into masa to make tortillas, grits, finely ground for masa harina or dried to cooked. This process is called nixtamalization.

You can buy hominy dried or canned. I keep my pantry stocked with hominy to add to soups, fold into beans or to make this quick hominy saute.

Hominy kernels are sautéed with onion, celery, carrots, and garlic. Once sautéed, fresh lime juice and cilantro are added to create a scrumptious side dish that takes minimal time to make.