What is hominy, anyhow?
I used a can of it today, first cooking it into chicken chili, then using it later with eggs scrambled with salsa and pocketed in canned roasted green chilis. The first worked better than the second... I'm guessing because it cooked longer, soaking up more liquid. Since my head is fog-bound with a cold today, I'm not sure how good it is, but it has interesting texture. There is a notion scurrying around that it is corn treated in some odd way to make it absorb water and puff up. Benzhina, are... Sign in to see full entry.