Spicy garlic BBQ pulled pork with hominy + tomatoes scallions & shredded lettuce
This was my first time making hominy so I eased into it with a simple sautéing approach. When I make this again, I will add some green salsa, radishes, jalapeños , avocado , cilantro & some shredded cheese . But I did not have all those ingredients available & I was too eager to try it so I did not wait to make another run to the market. It turned out super tasty so I will share this simple version here & will update when I make it again with the upgrades mentioned.
Hominy is produced from dried maize kernels treated with an alkali, in a process called nixtamalization. Nixtamalization is basically what makes hominy more nutritious than other corn products, whether they are whole (sweetcorn) or ground (polenta).
Recipe:
BBQ pulled pork – I have shared this recipe before but will include here again: choose a nice cut of pork shoulder or loin. Rinse, pat dry, season well (salt, pepper, paprika, onion powder, cayenne, etc.) & place in crock pot on top of slices of onion. Top with slices of lemon. Cook on low for approx. 5-6 hours. Add BBQ sauce (I used @kindersflavors organic Spicy Roasted Garlic) & cook for another hour until meat pulls easily apart. Shred meat with two forks & mix well with sauce.
Hominy – I used @juanitasfoods Mexican style hominy: drain & rinse well. Sauté in avocado or olive oil over medium heat some white or sweet onion. Once onion softened, add the hominy & a little garlic (or garlic powder). Season well. Once the hominy is warmed through (approx. 2-3 minutes), add the green onions & cherry tomatoes. Sauté for another minute. Taste & season more, if needed.
Add hominy to a bowl, add the BBQ shredded pork & top with shredded lettuce & more scallions. If you have any of the other suggested toppings I listed above, go ahead & include them.
Enjoy!
#inthekitchenwithnora #porkandhominy #hominydishes
