Yellow Hominy And Chili Pepper Hummus Recipes

HOMINY HUMMUS

Steps:

• NOTE: Allow 2 pounds rinsed, trimmed, raw vegetables such as bell peppers, jicama, and celery for every 8 to 10 servings. Drain the hominy. In a food processor or a blender, combine the hominy, creamed corn, lemon juice, garlic, cumin, and cayenne. Whirl until smooth. Mound hummus into a bowl. (If making ahead, cover and chill up to a day; let warm to room temperature.) Sprinkle hummus with chopped radishes and offer crisp raw vegetables to scoop up the mixture.

MEXI HOMINY

Steps:

• In a saucepan over medium heat, stir together hominy, tomatoes, green chiles, cumin, and garlic. Cook about 7 minutes. Stir in cilantro. Remove from heat, divide into bowls, and top with cheese.

HOMINY HUMMUS

Steps:

• In a food processor or a blender, combine the hominy, creamed corn, lemon juice, garlic, cumin, and cayenne.
• Whirl until smooth.
• Mound hummus into a bowl and serve as a dip with raw veggies, chips or pitas.

YELLOW HOMINY AND CHILI PEPPER HUMMUS

Steps:

• Put all ingredients into a food processor and blend until smooth, approximately 20 seconds. If dip is slightly thick, add 1/4 cup water and blend again. Taste and adjust seasoning and/or chipotle pepper if needed. Garnish with a drizzle of extra virgin olive oil. Serve room temperature with grilled pita or flatbread. Will last in the fridge for 2 days.

FRENCH LENTIL AND HOMINY CHILI

Steps:

• Heat a large Dutch oven over medium high heat. When it is hot, add the oil and diced onion. Cook for 3 minutes, stirring often with a wooden spoon. Add the garlic, jalapeno, yellow and red peppers and continue to cook, stirring often, for an additional 4 minutes. Add the chili powder, cumin and salt and stir until the mixture is fragrant. Add the lentils, beer, tomatoes and 1 1/4 cup water and stir to combine. Bring to a simmer and reduce the heat to medium low. Cover the pot and simmer for 25 minutes. Uncover the chili and add the hominy. Continue to cook uncovered until the chili has thickened slightly and the lentils are cooked through, about 15 minutes more. Serve topped with the cilantro, avocado and cotija cheese. Finish with a squeeze of lime if desired.

HOMINY WITH RED CHILIES

Steps:

• Place the dried corn in a large bowl, cover with six cups water and set aside to soak overnight.
• Early the next day, or at least four hours before serving, drain the corn, place it in a three- to four-quart saucepan and add six cups water. Bring to a simmer and stir in the dried chilies or chili powder, oregano and cinnamon. Simmer uncovered about two and a half hours, until the corn is fairly tender. If necessary, add more water during cooking. At end of cooking period, the mixture should be quite moist but not soupy.
• Add the chicken stock, bring to a simmer, season to taste with salt and cook another 30 minutes. By this time the corn should be barely covered with liquid. Allow it to cool uncovered. It will thicken as it cools.
• Reheat it to serve as a side dish or use it to make a casserole. Refrigerate any unused cooked hominy and use within a day or freeze it for future use. Yield: 8 to 12 servings

BLACK BEAN HOMINY CHILI

Steps:

• Pick over the beans for any debris. Rinse the beans and set aside.
• In a 4 qt or larger heavy saucepan over medium heat, heat the oil and saute the garlic and onion until they are softened but not brown, 5 - 10 minutes.
• Add the chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander. Stir and cook for 5 minutes.
• Add the beans, tomatoes (including the juice or puree), vegetable broth, water and salt. Bring to a boil, reduce heat to a simmer, cover and cook for 1 1/2 hours or until the beans are tender. Add the hominy and pepper.
• Taste for salt and add if necessary. Thicken, if desired by adding 1 Tbs cornmeal at a time and simmering for 5 minutes after each addition.
• Can keep covered in the refrigerator for up to 7 days.

HOMINY BEEF CHILI

Steps:

• In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings., Stir in hominy, broth, tomatoes, red pepper, onion, chiles, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.