Traditionally a massive pot containing a pig’s head, ears and all. The guest of honour gets an eye. The preparation of the hominy is an overnight task in itself, so this practical version uses canned hominy and some more acceptable pork cuts. If you really want to get all traditional you can always have your butcher save an eye. The end result is a soupy stew. I love canned hominy; it reminds me of corn gnocchi.