This recipe is from the cookbook "Southwest the Beautiful Cookbook" and I tried it because I have never cooked with hominy.
Hominy is a dried corn that has been treated with slaked lime to dissolve and remove the hulls, then slightly cooled.
It is available in grocery stores as canned white or yellow hominy. I bought the white.

Quite honestly, it does not have much flavor and is definitely dependent on whatever else is added.
So I tried this as a side dish.
It takes quite a bit of salt and is best with lots of cheese.
The recipe said you could also add cooked chorizo to make this a maindish and I do think that would make it better.

So here is my first adventure using hominy...

2 Tbsp. CORN OIL
2 cloves GARLIC, minced
1 1/2 c. RED ONION, chopped
Two 15-ounce cans of HOMINY (yellow or white), rinsed and drained
3 TOMATOES, diced
2 POBLANO CHILIES, roasted, peeled, cored, seeded and diced
1 JALAPENO CHILI, seeded and minced
1 c. grated ASADERO or MONTEREY JACK CHEESE (I used marbled Colby Jack)
SALT to taste

Heat the oil in a skillet. When hot, add the garlic and onions; cook, stirring, over medium heat until the onions are translucent.
Stir in the hominy, tomatoes and chilies; cover and simmer over low heat for about 15 minutes, or until all the ingredients are well blended and the vegetables are tender.
Remove the cover and sprinkl the cheese over the hominy. Stir just until the cheese is melted and serve immediately.

Serves 6