Recipe – Hot Hominy – Fifty State Banana

This is cheap, fast, spicy, and delicious. 15 minutes to bowl. Broke? Hominy is weird dried corn that has been treated with lye or lime, wood ash, or another alkaloid in a process Grampa Science calls nixtamalization. The nixtamalization process kills the germ, so this corn can last in storage for a long time. It won’t sprout. It’s the base for grits and masa.

Ingredients

Large can of hominy (20-25 oz)
Small can of chipotle in adobo (7 oz)
1/2 onion diced
1 green pepper diced
2 clove garlic chopped
2 bay leaves
tsp cumin
2 tomato bouillon
1.25 cups of water
1 Tbsp of rendered bacon fat (or butter or oil)
tsp of oregano
a little olive oil

Preparation

In a med sauce pot on medium heat, sauté green peppers, onion, and garlic in a little olive oil.
Add bay leaves. Stir occasionally.
Add can of chipotle when onion begin to turn translucent. Add rendered bacon fat. Stir, add cumin and oregano, stir. Put lid on pot.
Put tomato bouillon in 1.25 cups of hot microwaved (one minute) water, stir until dissolved. Add broth to pot with covered, simmering vegetables and spices. Stir. Drain can of hominy. Add hominy, rinse optional. Stir. Bring to boil and simmer for 6 minutes. Remove from heat. Serve.

Reaction:

The chipotles and adobo are a riot of flavors. The hominy gives it an earthiness, and the weird gnocchi mouthfeel. I was not able to find any dried peppers at the store, but would combine serrano, guajillo and ancho, too.
After eating this for 24 hours straight, my body has become inflamed like a corn nut.
My face is puffy. People are asking me if I’m tired or upset. My nose is swollen. My lips are swollen. I have drunk an unusually large amount of water, too. I look like I’ve been hit in the face with a bag of oranges. I think of that as the primary benefit: water intake.