Time again for one of those old favorite southern meals I remember to hit the frying pan. I’ll fry it up, write it down, and let ya’ll in on it so you can enjoy it as much as I do!
There are many small variations to how people do fried hominy that I’ve seen over the years, but I’ll show you how I enjoy it. I’ll be throwing a little bit of heat into this one. Just enough of a bite to know it’s there!
Fried Hominy & Chorizo Sausage
- 1 (29 oz.) can hominy, drained (white or yellow)
- 2 links Mexican chorizo sausage
- 3 strips bacon
- 3 cloves garlic, chopped
- 3 green onions, chopped
- 2/3 cup red onions, diced
- cinnamon (to taste)
- cumin (to taste)
- salt (to taste)
- black pepper (to taste)
- In a large skillet, fry the 3 pieces of bacon. Remove the bacon, chop it into small pieces and mix with the diced red onion. Set the bacon and onion aside for garnishing.
- In the skillet with the bacon grease, add the chopped garlic and green onions. Remove the chorizo sausage from the casings, and add this to the skillet. With a spatula, break up the sausage as it cooks into small pieces. Cook on medium high until the sausage is fully cooked.
- Now pour in the can of drained hominy and mix together. Lightly sprinkle with the cinnamon, cumin, salt and pepper. (Note: You'll need approximately 1/8 teaspoon of each spice.) Fry until hominy is browned and slightly crisped.
- Garnish with bacon pieces and diced red onions and serve.
- You can also throw on some diced tomatoes as I did, but not included in the recipe.