Hominy is totally gluten-free and one of those foods, I think, is totally under used. Hominy is made from dried corn kernels which are soaked in a lime bath or lye bath. It’s used in many different applications, for example, masa harina, the basis for making tortillas.
I’m using a spice blend called Tajin is this recipe. It’s a combination of chili powder, lime and salt. For some crunch, and this is totally optional, I’m adding a sprinkling of Pepitas. Pepitas are a type of pumpkin seed, but you won’t find them hiding in just any pumpkin. They are not the inside part of every pumpkin seed. Instead, peptias actually grow shell-free in Styrian or oil seed pumpkins.
Think of Hominy as a blank canvas and you’re the artist. This is my Hominy Salad.
Yields: 4 servings
Equipment: large mixing bowl, chef’s knife, mesh sieve, can opener
3 (15.5-ounce) cans of hominy, rinsed and drained thoroughly
1 1/4 cups of dried cranberries
1/2 red onion, finely diced
1 red bell pepper, seeded and finely diced
1 Fresno chili, seeded and finely diced
1 hothouse (English) cucumber, seeded and finely diced
1/2 packed cup of cilantro, roughly chopped
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 tablespoon of Tajin
1/4 cup of apple cidar vinegar
1/4 cup of granulated sugar
2 tablespoons of fresh lime juice, 1 to 2 limes
Sprinkling of Pepitas, Mexican pumpkin seeds, optional
In a large mixing bowl, add all the ingredients from the list above, toss to combine. Refrigerate until ready to serve.
Serve as a side dish or as a bed for grilled shrimp.
There you have it, my Hominy Salad.