Smoked Hominy Dip

2 cans yellow hominy, drained well
3 tbs. oil
3-4-5 jalepenos, chopped
3-4-5 cloves garlic, chopped
1 small yellow onion, chopped
1/2 tsp. sea salt
1/2 tsp. cracked black pepper
1/2 to 1 tsp. cayenne pepper
1 tbs. good chili powder
2 tsp. cumin
dash worcestershire
more oil, if needed

Throw the hominy in a pie plate or anything so it's in one layer. Coat with the 3 tbs. oil getting all the surfaces covered. Get your smoker smoking at about 150 with a small chunk of hickory. Smoke for 45 minutes. Remove and cool.

Put hominy in food processor and process until nearly pureed. If it goes dry, add oil thru the feed tube until it looks like Hummus. Stir in remaining ingredients and chill to marry flavors. Serve at room temp.

This begs to be tweaked and I do...everytime. I'll add olives or capers sometimes, creole seasoning, toasted cumin seed or fennel seed, hot chili oil, you name it! Enjoy!