Braised Hominy with Garlic and Onion
Serve this with baked ham or smoke pork chops. Add some bitter greens,
such as Mustard Greens with Bacon, to complete the menu.
Makes 6 servings
2 tablespoons butter
1 small onion, thinly sliced
2 cloves garlic, minced
Two 15 ½ ounce cans mexican hominy, drained in a sieve and well rinsed
with cold water
Salt and freshly ground black pepper to taste
1 cup string chicken stock
3 tablespoons finely chopped fresh parsley
Melt the butter in a medium-size heavy
skillet over medium heat.
Add the onion and cook, stirring
occasionally, until tender, 6 to 8 minutes.
Add the garlic and cook 1 minute longer.
Stir in the hominy. Season well with salt
and pepper.
Stir in the stock and simmer. Stir in the
parsley and serve very hot.
|