This recipe doubles easily if you want to use it as a main dish. It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations. Most canned hominy is pretty high in sodium so I usually wait until after cooking to add sea salt to taste.
This cake was made at the Pace Salsa Chef’s Challenge at the 2012 Fiery Foods and BBQ Show. Recipe courtesy of chef Kaitlin Armstrong.