[Jamestown1630]

I grew up eating hominy, fried in the grease leftover from cooking bacon. I’ve wanted to try a hominy pozole.

[FamiliarFace]

It was pretty tasty. I didn’t have ancho chili when I made it. I had adobo which is a little different. That was probably the ingredient I felt was missing. It was still super good. I used one can of Rotel tomatoes in ours which I think helped in the long run. We will make this again, but tweak it with ancho the next time. It’s on my grocery list.

[Species8472]

I make Succotash by sautéing a pound of sliced bacon with a large onion and Serrano pepper(s). Add a can each of hominy, creamed corn, and regular corn. It's a great side!