Do you like hominy? <3?!

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I do in Texas Caviar..

2 medium tomatoes, seeded and chopped
1 medium-size red bell pepper, chopped
1 bunch green onions, chopped
2 garlic cloves, minced
1 (15.8-ounce) can black-eyed peas, rinsed and drained
1 (15.5-ounce) can white hominy, rinsed and drained
1 (8-ounce) jar medium picante sauce
1/2 cup chopped fresh cilantro
3 tablespoons lime juice
1/2 teaspoon salt

Stir together all ingredients in a large bowl. Cover and chill, stirring occasionally, 8 hours. Serve with tortilla chips

But it is even better deep fried!
1 pound dried hominy (posole), soaked overnight
1 white onion, cut in half
1 head garlic, cut in half
1 carrot, cut in half
2 bay leaves
10 to 15 sprigs thyme
Salt
1/2 cup paprika
1/2 teaspoon mustard powder
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chipotle or other chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 tablespoon sugar
1 gallon neutral oil for deep frying, like grapeseed or corn
Lime wedges
Method
1. Drain hominy and combine in a stockpot with onion, garlic, carrot, bay leaves, thyme and water to cover. Cook 1 to 1 1/2 hours, until kernels are tender and just beginning to split. Season with salt to taste. Let sit for 1/2 hour, then strain and remove vegetables. Continue to strain as kernels cool; hominy can be refrigerated at this point for up to 2 days.
2. Mix together remaining dry ingredients with about 1/2 tablespoon salt; taste and adjust seasoning.
3. Make sure kernels are as dry as possible. Place oil in deep pot and heat to 375 degrees. Pour hominy into pot, in batches if necessary. If oil spatters, partially cover pot. Fry, stirring occasionally, until kernels begin to brown, 4 to 5 minutes. Drain on paper towels, then toss with salt and spice mix. Serve with lime wedges.

Never had it. What is it, what does it taste like? How do you eat it? Im open to trying some.

yes it is very good prepared correctly-in menudo it's even better.

Not yet what is it? by the way :)