South Coast Hominy is a comforting and hearty dish that hails from the Southern United States. With its roots deeply embedded in Southern cuisine, this dish showcases the versatility of hominy—a corn product that adds a unique texture and flavor to the recipe. South Coast Hominy is a delightful combination of tender hominy kernels, savory seasonings, and flavorful meats, creating a dish that is both satisfying and delicious. In this detailed guide, we will explore the history and origins of South Coast Hominy, and provide a step-by-step preparation process to help you create this Southern classic in your own kitchen.

Hominy, a staple in Native American cuisine, has a long history in the Southern United States. It is made by soaking dried corn kernels in an alkaline solution, such as lye or slaked lime, which removes the hull and germ of the corn and gives it a distinctive flavor and texture. Hominy was introduced to European settlers by Native Americans and quickly became a popular ingredient in Southern cooking.

South Coast Hominy is believed to have originated in the coastal regions of the Southern states, where it was traditionally prepared with ingredients readily available in the area. The dish typically features hominy combined with meats such as smoked pork, bacon, or sausage, along with aromatics and seasonings to enhance the flavors. It became a beloved dish among Southern households and has remained a cherished part of the region’s culinary heritage.

PREP: 25 MIN.

BAKE: 30 MIN.

MAKES: 6-8 SERVINGS

INGREDIENTS

• 2 cups dried hominy or 4 cups canned hominy, rinsed and drained
• 1 pound smoked pork shoulder or bacon, cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 jalapeño pepper, seeded and minced (optional, for heat)
• 1 can diced tomatoes, undrained
• 2 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

INSTRUCTIONS

1. If using dried hominy, rinse it thoroughly under cold water and soak it overnight. Drain and set aside. If using canned hominy, rinse it well and drain before using.
2. In a large pot or Dutch oven, cook the smoked pork shoulder or bacon over medium heat until it renders its fat and becomes slightly browned and crispy.
3. Add the chopped onion, minced garlic, chopped green bell pepper, and minced jalapeño pepper (if using) to the pot. Sauté the mixture until the vegetables become soft and fragrant, approximately 5-7 minutes.
4. Stir in the diced tomatoes, chicken or vegetable broth, dried thyme, smoked paprika, salt, and black pepper.
5. If using dried hominy, add it to the pot along with enough water to cover the hominy by about 2 inches. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for approximately 2-3 hours, or until the hominy is tender. If using canned hominy, add it to the pot and simmer for about 30 minutes to allow the flavors to meld together.
6. Taste the South Coast Hominy and adjust the seasoning if needed, adding more salt or spices according to your preference.
7. Remove the pot from heat and let the dish rest for a few minutes to allow the flavors to further develop.
8. Serve the South Coast Hominy hot, garnished with freshly chopped parsley.
9. Enjoy this hearty and flavorful dish as a main course or as a side to complement your favorite Southern-style meals.

NOTES:

• South Coast Hominy is a beloved Southern dish that showcases the versatility of hominy—a unique corn product that adds texture and flavor to the recipe. By following this recipe, you can recreate the comforting and satisfying flavors of South Coast Hominy in your own kitchen. Indulge in the combination of tender hominy kernels, savory meats, and aromatic seasonings, all coming together in a hearty and flavorful dish. Embrace the culinary heritage of the Southern United States and savor the rich flavors that South Coast Hominy brings to your table.