Traditionally a massive pot containing a pig’s head, ears and all. The guest of honour gets an eye. The preparation of the hominy is an overnight task in itself, so this practical version uses canned hominy and some more acceptable pork cuts. If you really want to get all traditional you can always have your butcher save an eye. The end result is a soupy stew. I love canned hominy; it reminds me of corn gnocchi.
Great as a base sauce for main dishes like pork chops, steaks and meat balls. You can add cream, stock, other chile combinations. Use them as enchilada sauces, cooking sauces or as a table sauce for your favourite Mexican dishes.
Originally these were made by Pennsylvanian Amish women and put in their husbands lunch box according to legend when they were found the men shouted Whoopie! They have now become a firm favourite on this side of the pond.