My wife recently found a can of Hominy in Walmart, We have never had Hominy but I knew what it was, she looked up recipes and came up with something the other day....
Plain its tasteless, by the time it was cooked up with all the ingredients it was edible, and sorta grew on you but I'm thinking a hard pass for any more, lol

Got any hints or advice on that stuff?

I make it like cream of wheat put milk and honey. I know that's not the way the Southern make it but I like it .

Not a big hominy fan out of a can but the homemade stuff is good eatin'. Can't help you with a recipe though but maybe someone will chime in.

Is that like grits? Never heard of it.

Gather it's also a Mexican thing, the can was bilingual

… I remember having it as a side sometimes with deer meat

… the mescins make a soup called pazole with it … I also think they put it in menudo

Theres Grits and then there’s magnum grits (Hominy).
Hominy been around as long as grits. Theres a reason you have not heard of them.
Grits are just better

Hominy really isn't a southern thing other than grits.

Bigger deal in mexican cooking.

Was a thing among southern Indian tribes as Sofkee. Lots of place names in Georgia/Florida have sofkee or variation of in the name.

Wanna Be, hominy is field corn soaked in lye or wood ash to peel off the kernel husk. It also converts proteins in the germ in a process called nixtamalization. Once soaked it can be dried and then ground into grits or meal.

Actually better for you as southerners historically suffered from the vitamin deficiency pelegra due to eating so much cornbread from corn that had not been converted to hominy first. This is why all corn meal sold today has the word enriched on the bag as it has the vitamins added.

There's also a difference between canned hominy, and hominy grits. Hominy grits is what Warrior described. Canned hominy is eaten like a vegetable... with lots of salt and butter. It's the soaked and de-husked corn, undried.

Homos eat that.
Thats why its called Homony.

You seem to know a lot about all that!

Manning’s white Hominy is what I roast my ducks on top of. The duck drippings mix into it well to make a great dish alongside a fat wild mallard

I eat lots of Mexican food , ain't never had no hominy . Ain't gonna neither .

I think it's used mostly in making masa or tamale flour but I've also seen it added to soups much like you might do with beans or vegetables.

I take a can of hominy, put half a stick of butter, pepper it heavy and eat it warmed up in micro-wave. I add a can to my beef/vegetable soup. Savell is right about putting it in menudo---good stuff.

Had it served with breakfast once, while down South for work, never again! Tasteless was an understatement.

pozole is where we use hominy.google authentic mexican pozole

https://youtube.com/shorts/ETMpxNxfVAg?si=ecb5ZLfyFp51G2fV is 1 version of useing hominy

Thanks all, I figured it's basically a filling starch where you don't have potatoes, lol.
The hot sauce on it made it a little more palatable....

I agree! Keep that crap south of the border! Lol

Pozole with some pork swimming around in there is pretty fair fare, thought I'd share.