Don’t tell my Mexican friends. Don’t tell my southern friends. The fact is, hominy is great and it goes beyond grits or pozole (or posole).
I was making pozole for dinner. I was starving and I couldn’t wait. So to some strained corn I added a touch of butter, salt and a turn of the pepper shaker. Holy cow, this was great.
Corn and butter are such a natural together and this was no exception.
The next day for breakfast, I reheated the corn and added some fermented chiles (pickled would be fine, too), some queso fresco and a poached egg. Again, holy cow.
