Name: Skillet Hominy
Total time: 35 min
Cuisine: SouthernSouthwest (Tex-Mex)
Ingredients: 3 slices bacon; ½ onion , chopped; 1 jalapeño chile , stemmed and minced; 1 tablespoon chopped fresh oregano; 2 garlic cloves , minced; 2 (15-ounce) cans white or yellow hominy , rinsed; 1¼ cups chicken broth; ½ teaspoon table salt; 2 teaspoons lime juice , plus lime wedges for serving

Why This Recipe Works

Hominy—field corn kernels soaked in an alkaline solution to remove the hull and germ—has a distinct corn flavor and a soft, almost chewy texture. For this recipe, we paired canned hominy, a staple in many Southwestern pantries, with jalapeño for heat, bacon for a porky element, and chicken broth for savoriness. We rendered the chopped bacon and sautéed onion and jalapeño until tender. We added some fresh oregano and garlic and cooked them just until fragrant before simmering the whole mix in the chicken broth until thick and saucy. We finished the dish with lime juice to balance its richness with a little acidity.

Before You Begin

For a milder dish, remove the ribs and seeds from the jalapeño.

Instructions

Cook bacon in 12-inch nonstick skillet over medium heat, stirring occasionally, until fat is rendered and bacon is nearly crispy, 7 to 10 minutes. Add onion and jalapeño and cook until softened, 5 to 7 minutes. Stir in oregano and garlic and cook until fragrant, about 30 seconds.

Stir in hominy, broth, and salt, scraping up any browned bits, and bring to simmer. Cook, stirring occasionally, until liquid is reduced but still puddles slightly, about 8 minutes. Stir in lime juice. Season with salt to taste. Serve with lime wedges.