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Hominy and Dried Corn |
About our Hominy |
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Recipes Using Hominy Cooking hominy is simple, requiring only water (a medium
pot about _ full), 2 cups of dried hominy (about _ lb.) and a pound or
so of pork, beef, elk or buffalo. Pork is probably the most-used meat
in Osage cooking. Inexpensive cuts are fine, as almost all meat will tenderize
after being cooked for 2-3 hours. Remember to 'look' the hominy
before washing, removing foreign matter (just like you would dry beans).
You can salt and pepper to taste. You may notice that the Osage Red Corn takes a bit longer to cook than its white and blue cousins, and will have a little more 'body' to it. Lots of folks jazz things up with hominy, adding cilantro, garlic, onions and other spices. I don't think you'd see that on an Osage feast table, but hey, it's your kitchen. |
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One wonderful idea we've been exploring in our kitchen is cooking hominy up plain and using it in more complicated salsa and chutney recipes that call for corn. The results have been VERY popular with friends and family. Here's
my favorite so far:
2 cups cooked hominy (red/white/blue mixed is fun for this one) |
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