Best 5 Christmas Hominy Recipes

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Indulge in the rich flavors and cultural significance of Christmas hominy, a traditional dish celebrated across various regions. This delectable dish, also known as pozole rojo navideño, is a heartwarming stew that combines tender hominy with a flavorful broth, succulent pork, and an array of aromatic spices. Originating from Mexico, Christmas hominy holds a special place in Mexican cuisine, where it symbolizes abundance, prosperity, and unity. This article presents a collection of carefully curated Christmas hominy recipes, each offering a unique twist on this classic dish. From traditional Mexican pozole to innovative vegetarian variations, these recipes cater to diverse preferences and dietary restrictions. Explore the vibrant flavors of Christmas hominy and embrace the spirit of togetherness during the festive season.

Check out the recipes below so you can choose the best recipe for yourself!

HOMINY CASSEROLE



Hominy Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Butter, for greasing the pan
8 slices bacon, chopped
1 onion, chopped
1 red bell pepper, chopped
One 30-ounce can hominy, drained and rinsed
3/4 cup half-and-half
Hot sauce, to taste
1/2 cup grated Cheddar
1/2 cup grated Monterey Jack cheese
Kosher salt and freshly ground black pepper
1/2 cup breadcrumbs

Steps:

  • Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
  • In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
  • Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.

CHRISTMAS HOMINY



Christmas Hominy image

I loved hominy as a kid, so I anxiously waited until I could dig into this recipe. Chilies add a kick to this creamy and delicious side dish. It will be a great addition to your holiday table.

Provided by Jane Kear

Categories     Side Casseroles

Time 55m

Number Of Ingredients 6

2 can(s) white hominy, drained, 15 oz.
2 can(s) yellow hominy, drained, 15 oz.
16 oz cottage cheese, small curd
7-8 oz green chiles, chopped
8 oz cheese, shredded (cheddar or colby-jack)
salt and pepper, to taste

Steps:

  • 1. In a large mixing bowl, add all ingredients together and mix well.
  • 2. Pour into a 9x13 casserole dish (glass or ceramic) and bake in a 350 degree oven for 35 - 40 minutes (should be bubbling in the middle). NOTE: You may want to spray the casserole dish with Pam or other spray first, for easier clean-up.
  • 3. Allow to cool for about 10 minutes so the sauce will thicken a little, then serve warm.

HOMINY CASSEROLE



Hominy Casserole image

I love hominy so I made a casserole featuring it. It is easy to make and I love serving it as a side dish.-Marion Thurman, Crossett, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 cup sour cream
3/4 cup shredded cheddar cheese, divided
1/4 cup milk
1 can (4 ounces) chopped green chilies
1/4 teaspoon ground cumin
3 cans (15 ounces each) golden hominy, drained

Steps:

  • In a small skillet, cook onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In a large bowl, combine onion mixture, sour cream, half of the cheese, milk, chilies and cumin. Stir in hominy. , Pour into a greased 2-qt. baking dish. bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese.

Nutrition Facts : Calories 120 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 291mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

SOUTHWESTERN HOMINY



Southwestern Hominy image

This recipe has been in our family for a long time, but I'm not sure where it originated. Though it has a Southwestern flair, we love it here in Missouri.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
2 cans (15-1/2 ounces each) golden hominy, rinsed and drained
2 to 3 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

Nutrition Facts :

NEW MEXICAN POZOLE



New Mexican Pozole image

In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick. This is satisfying, nourishing, fortifying fare. The corn stays a little bit chewy in a wonderful way (canned hominy never does), and the spicy broth is beguiling.

Provided by David Tanis

Categories     dinner, main course

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 13

1 1/2 pounds dried hominy (posole), available in Latino groceries, soaked overnight in cold water
3 ounces dried red New Mexico chiles (about 10 large chiles)
2 pounds fresh pork belly, cut in 2-inch cubes
2 pounds pork shoulder, not too lean, cut in 2-inch chunks
Salt and pepper
1 large yellow onion, peeled, halved and stuck with 2 cloves
1 bay leaf
1 tablespoon chopped garlic
2 teaspoons cumin seeds, toasted until fragrant and coarsely ground
2 cups finely diced white onion, soaked in ice water, for garnish
Lime wedges
Roughly chopped cilantro, for garnish
Toasted Mexican oregano, for garnish

Steps:

  • Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
  • While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
  • Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
  • Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
  • To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 31 grams, Carbohydrate 4 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 19 grams, Sodium 567 milligrams, Sugar 2 grams

Tips:

  • Choose the right hominy: For the best results, use dried hominy that has been soaked overnight. If you're short on time, you can also use canned hominy, but be sure to rinse it well before using.
  • Season the hominy well: Hominy can be a bit bland on its own, so be sure to season it well. Some good options include salt, pepper, garlic, onion, and chili powder.
  • Cook the hominy until it is tender: Hominy can take a while to cook, so be patient. Cook it until it is tender but still has a slight bite to it.
  • Add vegetables and other ingredients: Hominy is a great base for a variety of dishes. You can add vegetables, such as corn, bell peppers, and onions, or you can add meat, such as chicken or pork. You can also add spices and herbs to taste.
  • Serve hominy hot or cold: Hominy can be served hot or cold. It is a great side dish for a variety of meals, or it can be used as a main course.

Conclusion:

Hominy is a delicious and versatile ingredient that can be used in a variety of dishes. It is a good source of fiber and nutrients, and it is also a gluten-free food. Whether you are looking for a side dish, a main course, or a snack, hominy is a great option. So next time you are looking for something new to try, be sure to give hominy a try. You won't be disappointed!

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