Squash-and-Mushroom Hominy

You will not believe how wonderful this is. Serve it with a beautiful pork loin roast, or chops. If you have leftovers reheat them for breakfast. Seriously! I can say the word hominy and my mouth starts watering.

About 6 servings
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3 small yellow squash (about 10 ounces) I have plenty if you need some.
4 thick cut bacon slices, diced
1 cup chopped onion
1 tablespoon olive oil
1 (29-ounce) can hominy, drained
4 cups chopped fresh mushrooms
1 cup chicken broth
1/2 teaspoon freshly ground black pepper
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1/2 cup chopped parsley
Salt to taste

1. Slice squash lengthwise, and cut into 1/4-inch slices

2. Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp' remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.

3. Saute' onion in hot drippings with olive oil over medium-high heat 8 minutes or until tender. Stir in hominy, and saute' 5 minutes or until most of the liquid is absorbed. Add mushrooms, broth, and pepper; cover, reduce heat to medium-low, and cook 5 minutes or until mushrooms darken. Add squash; cover and cook, stirring occasionally, 5 minute or until tender. Stir in lemon rind and juice. Cook, uncovered, 3 to 4 minutes or until liquid thickens slightly. Remove from heat, and stir in parsley and bacon. Season with salt to taste.

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