Smoked Hominey

Bill-Chicago · Oct 2, 2003

Anyone got a recipe for Smoked Hominy?

I love that stuff, so it can only get better if it was smoked.

Bill-Chicago · Oct 2, 2003

Maybe I should just try the following in the Bandera. Just found this:

Posole

1 1/2 cups dried hominey, soaked overnight in water and drained or two 16 oz. cans hominey rinsed and drained (about 3 cups).
1 1/2 pounds lean boneless pork, cut into 1/2 inch cubes
chili powder
2 cups onion finely chopped
3 garlic cloves, minced
1 teaspoon oregano
1 teaspoon ground cumin seed
6 cups chicken broth
salt to taste

In a large pot, combine all the ingredients except salt. Bring to a boil over medium-high heat; lower heat and simmer, uncovered for 2-3 hours or until meat and hominey are tender. The stew should have plenty of liquid, so add more water if necessary. Salt to taste before serving.

chad · Oct 2, 2003

That should work. All I found were smoked chicken (etc.) with hominy recipes.

Bill-Chicago · Oct 2, 2003

Or maybe I can smoke or par-smoke the pork, then add it to the recipe. That might give this dish a pretty good taste.

Oldtimer · Oct 2, 2003

Posole right up there with rice ands grits. Eat all that together and scrape the pipes clean.

chad · Oct 2, 2003

Did anyone suspect that Brian wouldn't like this!! ????

Bill-Chicago · Oct 2, 2003

Hominey is grits, or rather the other way around.

They take corn and soak it in lye to make hominey. It's like a white bleached corn.

When you mash up hominey, you have grits. Hence the full name, hominey grits.

chad · Oct 2, 2003

Klose, er...close -- the hominy is dried and ground to make grits

Bill-Chicago · Oct 2, 2003

Thanks for the correction.

My favorite Hominey recipe:

Smoky Links and Hominy
Freeze a package of smoky links (not the little ones, regular hot dog size)

Once frozen, cut into smokey "nickles" Easier to cut this thin when frozen.

Throw in a frying pan and heat.

Rinse a can of hominy.

When smokies are cooked add hominey. Heat for a few minutes, eat while piping hot.

Quick, easy, and very filling.

I've been eating this since I was 2.
My wife hates the smell, but the kids are now hooked on it too.

Ranks right up there with fried Bologna

chad · Oct 2, 2003

Shall we move on to the Spam burgers or Spam and eggs, or perhaps the little smokeys (yes, the little ones) in a crock pot with Kraft BBQ Sauce (served with toothpicks

) or Rootbeer Fizzies.

I used to live on fried bologna sandwiches when I was in high school.

Oldtimer · Oct 2, 2003

They had high school then ? :mrgreen:

chad · Oct 2, 2003

One room, all grades -- all the way to 8th

Bill-Chicago · Oct 2, 2003

Brian remembers running down the side of a big grassy hill with his sister and his little lunch pail...oh wait. That was the Homecoming episode of Little House on the Prarie.

Bill-Chicago · Oct 2, 2003

And Phil loves Kraft BBQ Sauce

chad · Oct 2, 2003

I didn't say anything was WRONG with Kraft!!

Brian was standing at the Sabine river yelling "Remember the Alamo" when Santa Ana surrendered

BBQchef33 · Oct 2, 2003

Thats S*it aint BBQ Sauce. Its brown ketchup and dont belong near anything that resembles real Q. Which BTW, you may just be making this weekend.

Bill-Chicago · Oct 2, 2003

I sliced up half a pork loin, then sliced the slices into strips.

Threw in a pot to heat. Added: Sweet Baby Rays BBQ Sauce, Dreamland, and some Kraft Honey BBQ Sauce. Heated it all up low so as not to stick.

Right near the end, I took out the Blues Hog sauce from the fridge. Man that stuff is thick in the fridge. Molasses or honey in that stuff. I added 3 tablespoons (I dish that stuff up sparingly)

Awesome. Daughter even took some in a pita to school today.

Dave, you ever do that pork loin last week?

chad · Oct 2, 2003

I said use it in a crock pot with Little Smokeys -- nowhere near real 'q

chad · Oct 2, 2003

Bill;

Oh yeah, we did pork loin last weekend. It was great! I missed having the cherry wood smoke flavor but other than that it was just right. Did the 165, foil, 190, cooler routine. Moist and super tender -- would slice but you could cut the slices with a fork.

Used some of my oak for smoke and apple juice for spraying.

chad · Oct 2, 2003

Wish I had Phil's BYC this weekend -- I'm doing about 8 full pork loins for about 120 people. Gonna have to do 'em in the oven since I just don't have access to a smoker big enough

One of these days!!

Smoked Hominey

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