Hominy and tomatoes with a South Texas chili spice are a great change from boring potato salad. It is sort of like changing the radio dial from a typical oldies station to a fiesty, fun Mexican one.
Cooks' Note
The band Wall of Voodoo came out with a song called “Mexican Radio” when I was in high school. It was spicy and infectious and like nothing else on the radio at that time.
Recipe information
Yield
serves 8
Ingredients
1 (14 1/2-ounce) can golden hominy, rinsed and drained
1 (14 1/2-ounce) can white hominy, rinsed and drained
2 cups chopped fresh tomatoes
1/4 pound sharp Cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
4 green onions, white and green parts, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1 teaspoon cumin seeds
1 teaspoon salt
Preparation
Put the golden hominy, white hominy, tomatoes, cheese, mayonnaise, green bell pepper, red bell pepper, green onions, cilantro, chili powder, cumin seeds, and salt in a large bowl. Toss well to combine. Chill for at least 1 hour before serving.
