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Drunken Hominy

  • Yield: About 6 servings


  • 2 tablespoons vegetable oil
  • 1 cup finely chopped yellow onions
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/2 pound Homemade Tasso or
  • 1/2 pound smoked ham, cut into 1/4-inch cubes
  • 3/4 cup seeded and chopped tomatoes
  • 2 teaspoons minced garlic
  • 2 teaspoons minced jalapeÒos
  • Two 14 1/2-ounce cans white hominy, rinsed and drained
  • 1 tablespoon grated orange zest
  • 1/2 cup tequila
  • 1/2 cup fresh orange juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 cup finely chopped green onions (green and white parts)
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 tablespoon minced fresh cilantro


  • Heat the oil in a large heavy pot over medium-high heat. Add the onions, salt, and cayenne, and cook, stirring often, until the onions are softened, about 3 minutes. Add the tasso and cook until heated through, about 2 minutes. Add the tomatoes, garlic, and jalapeÒos. Cook, stirring often, until the tomatoes are heated through, about 1 minute. Add the hominy and orange zest and cook for 2 minutes longer.
  • Add 1 cup water, the tequila, orange juice, chili powder, cumin, and coriander and bring to a simmer. Cook, uncovered, over medium heat until the liquid is slightly reduced, about 8 minutes.
  • Stir in the green onions, parsley, and cilantro. Serve hot.