Hominy Porridge

(6 servings)

  • 12 cups water
  • 2 cups dried hominy (also called posole)
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup sweetened cream of coconut
  • 2 teaspoons vanilla
  • 1 and 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
In a large sauce pan over high heat, bring the water and the hominy to a rolling boil. Reduce heat to a simmer and cover - allowing a small amount of venting. Simmer for 1 hour - stirring frequently - until hominy is tender. Add additional water while cooking if necessary to reach desired constancy.

Add the evaporated milk, condensed milk, cream of coconut, vanilla, cinnamon and nutmeg. Increase heat and bring to a boil. Reduce heat to a simmer and cook until thickened - about 2 minutes.

Transfer to 6 serving bowls and sprinkle with additional nutmeg and cinnamon. Garnish with dried coconut if desired.

Note: For thicker porridge, strain away 1/2 cup of water from the hominy before adding the evaporated milk and other ingredients.

Making Hominy Porridge

This is a Jamaican dish... a Caribbean getaway from plain old oatmeal.

Mr Breakfast would like to thank gifford for this recipe.

Recipe number 2899. Submitted 8/9/2010.