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. Prep and Cook Time: 25 minutes. Notes: Use any sausage you enjoy, such as Italian (either spicy or sweet), knockwurst, andouille, or chicken apple.
- Time: 25 min
- Servings: 4
Source: Sunset Magazine
Ingredients
- tablespoon olive oil, divided
- sausages
- dry white wine or chicken or vegetable broth, divided
- can hominy, rinsed and drained
- About 1/4 tsp. plus 1/8 tsp. salt
- About 1/4 tsp. freshly ground black pepper
- garlic cloves, slivered
- teaspoon red chile flakes
- ounce fresh spinach leaves