Pork posole and hominy and cheese casserole are both good hominy recipes. Pork posole is a traditional hominy stew from Mexico featuring pork shoulder, tomatoes, onions and fresh hominy. Hominy and cheese casserole is a healthier pick with reduced fat and fat-free ingredients.
To make eight to 10 portions of pork posole, rub 3 pounds of pork butt with a mix of 1 ounce achiote, 1 ounce garlic, the juice of 1 lime, salt and pepper, and 1 ounce of olive oil. Roast at 450 degrees Fahrenheit for 30 minutes, then add 1/2 gallon of chicken stock, cover, and cook at 250 degrees Fahrenheit for six hours. Pull the pork into chunks, and reserve the juices. Boil 5 pounds of fresh hominy in salted water until tender. Meanwhile, saute 2 Spanish onions and 2 1/2 pounds of tomatillos in 2 ounces of olive oil for three minutes, and then add 2 ounces of garlic.
Add 6 pounds of mashed peeled tomatoes to the onion mixture, and then add 2 ounces of epazote, dried oregano, red pepper flakes, 4 bay leaves and the hominy. Simmer for 30 minutes, add the pork and juices, and serve.
The hominy and cheese casserole also serves eight and calls for 2 cans of hominy, 1/2 cup of diced onions, 2 minced cloves of garlic, 1 can of chopped green chiles, 8 ounces of fat-free cream cheese and 1/2 cup of reduced fat cheddar cheese. In a greased medium skillet, cook the onions and garlic over medium heat until the onions are soft, reduce the heat to medium-low, and add the chiles. Cook for one minute, and then stir in the cream cheese. Mix the cheddar, hominy and cream cheese mixture in a 2-quart casserole dish, and bake for 35 minutes at 350 degrees Fahrenheit.