Sausage with Hominy and Spinach

Sausage with Hominy and Spinach

If you’ve only had hominy ― big, starchy corn kernels with the hull and germ removed ― in posole, you’ll be amazed at how delicious and satisfying it is all on its own. Here we cook it in the seasoning left in the pan by the sausages to maximize flavor.

VARIATIONS

Add cream Skip wine (or broth), pour heavy cream into a pan with hominy and butter.

Swap greens Use chard, kale, or other hearty greens in place of the spinach.

Try beans Instead of hominy, use cooked white beans, pinto beans, or cranberry beans.

Go beyond sausage We love the intense flavor this dish gets from sausage, but any quick-cooking meat works; try pork chops, chicken breast halves, or hanger steak.

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