Spinach And Pineapple Hominy

• 16 oz Bag Dried Hominy
• Water
• 1 cup Pineapple Juice
• 1/4 cup Olive Oil
• 1/4 cup Apple Cider Vinegar
• 2 cups Fresh Spinach Leaves
• 1 small bag Chicharrones (Pork Rinds) optional
• Salt and Pepper

1. Rinse off hominy, cover with water and soak overnight.
2. Drain the liquid from the hominy and cover with fresh water.rnBring to a boil.rnOnce water is boiling, turn the heat down to a simmer and let cook about an hour.rnKeep an eye on the water, adding a little more as necessary to keep your hominy simmering.
3. The hominy will begin to expand and eventually, one by one the kernels will begin to explode.rnWhen this happens, drain any excess liquid and add the pineapple juice, apple cider vinegar and olive oil.rnLet simmer for another 15-20 minutes or until the liquid is almost gone.rnTaste the hominy for, adding a little salt and pepper. (If using pork rinds, they can be salty so go lightly on the salt at this point.
4. Remove from heat and add in the spinach, letting it wilt slightly.
5. Top with crumbled pork rinds.

hominy, water, pineapple juice, olive oil, apple cider vinegar, fresh spinach leaves, salt

Taken from food52.com/recipes/28856-spinach-and-pineapple-hominy (may not work)