Tomato Bacon Hominy is a simple dish full of salty-sweet flavor. It’s also versatile enough that you can make it for breakfast or serve it for dinner.
When it was still really chilly outside, I made up a batch of Chicken Posole. Which was good, but what it did was to remind me of how much I like hominy.
Jay likes it a lot as well. Apparently it was one of those things my father-in-law periodically picks up at the store, and Jay remembers having it on occasion as a child.
As far as I can recall, I had never had it until I was an adult, though my childhood was peppered with references to it. Nothing like this Tomato Bacon Hominy, though.
No, it was always my dad’s answer to the question of what was for dinner. “Hog’s ass and hominy.” Not knowing my pork cut diagram well at all, and having no idea what hominy even was, I would be sufficiently grossed out (so was my sister). Usually dinner ended up being something along the lines of City Chicken or Fried Chicken, because my dad was being silly.
Outside of a bajillion Posole recipes, there’s not a whole lot on the internets for hominy. Apparently a lot of people will simply have it as a side dish, fried in a bit of bacon or sausage drippings, or butter, seasoned with some salt and pepper.
It’s not bad that way. A little bland, but it’s mildly amusing when the hominy starts popping in the skillet.
I gather you can make a bit of a breakfast with it, too. Bulk sausage crumbled up, along with some diced potatoes, and topped with a fried egg.
And there’s a cheesy hominy casserole, but since it’s close to summer, that will have to wait until Autumn. Beyond that, there doesn’t seem to be much else out there. So if you’ve got any recipes for hominy that DON’T involve Posole, please share!
I did come across the recipe for this Tomato Bacon Hominy on a blog for the State of Alabama, and thought it sounded good. The bambino refused it at first, but then went back for seconds. Jay and I both absolutely loved it.
I don’t know why, but feel like hominy should be served with cornbread, which is overkill (both being corn products and all). Instead, I made biscuits which suited the meal just as well. And the green beans rounded it out perfectly.
I’m sort of excited that I have a reason to buy condensed tomato soup now, because otherwise, it has no place in my pantry. I will eat all the homemade tomato soup out there, but no canned tomato soup please and thank you.
- 8 slices uncooked bacon, cut into 1-inch pieces
- 2 15-oz. cans of golden or white hominy, drained and rinsed
- 1 Tbsp. onion powder
- 1 (103/4-oz) can condensed tomato soup, undiluted
- 1 tsp. sugar
- Salt and black pepper, to taste
- Cook bacon in a skillet until almost crisp. Remove bacon pieces and drain on a paper-towel lined plate. Drain off all but about 2 Tbsp. of the bacon grease.
- Stir in the hominy and sprinkle with the onion powder. Toss to coat. Stir the sugar, salt, and pepper into the tomato soup.
- Pour the tomato soup over the hominy, and add the bacon back into the pan. Toss to mix everything together, then cover and cook on low heat for about 30 minutes. Serve with biscuits.
Recipe Source: Alabama.com