Crispy Hominy with Pickled Red Onion

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An upscale take on hominy from the Greenhouse Tavern.

The Greenhouse Tavern
Courtesy of The Greenhouse Tavern


Pickled Red Onion
5 red onions, thinly sliced
4 cups red wine vinegar
4 cups water
1 cup cider vinegar
1 cup sugar
1 tablespoon salt
2 cups canned hominy
1 cup pigskin
1/2 cup picked cilantro
1/2 cup cut scallions
3 tablespoons pickled red onion
1 teaspoon roasted jalapenos
3 limes juiced


  1. To make pickled red onion, add all ingredients—except the onions—to a pot and let simmer. Let cool. Poor over onions and allow onions to marinate for 48 hours.
  2. Open hominy and rinse the starch out, then let dry.
  3. Take raw pigskin and boil it with your favorite aromatics until it is tender; let cool and then julienne.
  4. Fry hominy and skin in a 400-degree fryer for about 5 minutes until it is very crispy.
  5. Take out once crisp and add to a bowl. Immediately season with salt the add lime juice.
  6. Mix remainder of ingredients and serve.

Recipe Courtesy of Greenhouse Tavern



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