Friday, July 10, 2009

Indian Corn with Pork

The Chef was curious about Indian corn in the can, especially a 2 lb. one for 99.99 cents. I went with an old reliable combination of inexpensive meaty country style pork ribs (99 cents a pound this week at Albersons Grocery Store) slow cooked with the corn, and adding a layer of flavor with enchilada sauce. Indian corn is really just another name for hominy - plump cooked corn kernals tasting halfway between sweet corn and grits. It is bland on it's own, like a potato, so it works best combinded with other ingredients like chicken or added into a soup. This hearty dish is simple to make, just load it into a 350 degree oven and come back 3-4 hours later.

  • Ingredients (serves 4)
  • 3-4 lbs. of country style pork ribs or chicken
  • 1 large 29oz. can of Indian corn or hominy - drained
  • 1 15oz. can of enchilada sauce - red or green
  • 1 small onion chopped - optional
  • 2 tbsp. of chopped garlic - fresh or jar
  • Salt and pepper to taste

Preheat oven to 350 degrees. Trim some of the fat from pork ribs. Drain Indian corn and add to roasting pan with pork ribs. Add enchilada sauce, onion, garlic, salt and pepper. Cook covered 2 hours, then 1 to 2 more hours uncovered until pork is fork tender. When done remove and skim off fat.

For chicken, cook uncovered for about 2 hours. Pierce chicken in thickest part with a knife or fork, and done when juices run clear.


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