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Hominy Soup

Russ Myers


Colonists used both a samp mill and an ash hopper. A samp mill was a giant mortar/pestle made from a tree stump and a block of wood, which was hung from a tree branch. The branch acted as a spring. The samp mill was used to crack hard kernels of dried corn into course meal.
The ash hopper was a V-shaped wooden funnel. Wood ashes were put into the funnel, and then water was run through the funnel to make lye. The lye was then used to soften the corn hulls and create hominy.
Today cooks usually boil whole or ground hominy until it's tender, then serve it much the same way as mashed potatoes

★★★★★ 1 vote
4 Bowls
20 Min
2 Hr 30 Min
Stove Top


2 lb
pork stew meat
2 lb
chicken thighs
1 Tbsp
vegetable oil
1/2 c
diced onion
2 clove
garlic, diced
1/2 tsp
1/2 tsp
oregano, dried
1/4 tsp
cumin seeds, crushed
1 1/2 qt
chicken stock
1 large
tomato, chopped
1/2 c
green bell pepper, seeded, deveined, and diced
ancho chiles, seeded, deveined, soaked in hot water until soft
1 can(s)
(29 oz) hominy, rinsed and drained
shredded lettuce
sliced radishes
lime wedges


1Heat oil in a large heavy pan, add pork meat.

Over medium heat cook the meat on all sides until lightly browned.

Remove from pan and reserve.
2Add chicken thighs to the pan browning meat on both sides.

Add to reserved pork.
3Place onion and green pepper in pan, cook until softened.
Add garlic when they are almost tender.

When onion and garlic are ready return the meat to the pan: add stock (reserve about 1/4 cup), marjoram, oregano, and cumin.

Cook until meat is soft, about two hours.
4Meahwhile using the 1/4 cup of reserved stock, puree the softened ancho chiles.

When the meat is tender add pureed chili and hominy to the pot.

Simmer until hominy is tender, about 30 minutes.

Serve using lettuce, radish and lime as garnish.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Healthy, Heirloom