Place 1/4 cup distilled white vinegar, 1 tablespoon granulated sugar, and 1/2 teaspoon red pepper flakes in a small bowl and whisk to combine. When the hominy is ready, take the pan off the heat. Add the corn mixture to the skillet.
Ingredients 1 2 30 ounce cans hominy, rinsed and drained I used one white hominy can and one golden hominy 2 1 cup sour cream 3 1 6 ounce can diced green chilis 4 2 cups monterey jack cheese shredded 5 1/2 cup Parmesan Cheese shredded
Use canned white or yellow hominy or regular corn if you prefer, but hominy is more traditional and adds the perfect texture to this soup. This quick and easy, colorful soup features hominy, butternut squash and green beans at their best.
Hominy is a star ingredient with a plethora of tasty and satisfying Mexican dishes like the traditional posole. It’s essentially dried corn that has been soaked in a mineral lime bath to loosen the hulls and soften the kernels. They have this distinct neutral flavor and chewy texture, making them a favorite quick fix for soups and stews!