as much as additional flavors. I'd try draining and rinsing hominy, then toasting it in a dry cast iron skillet, then sprinkling a generous amount on the dish just before serving. And since I'm thinking of what would mix with the spices listed, I'd toast the kernels with a teensy, tiny pinch of both gumbo file and ground cinnamon.

Since I'm hitting the Mexican market tomorrow (along with the Farmer's market)- I'm going to print this out and try a batch ourselves, using the new pyramid salt we found at Trader Joe's.