If you're up for a little more experimenting, here's a recipe for you. It's from the San Francisco Chronicle so it may even be the one!

Cup Tamales with Vera Cruz Flavors
Source: San Francisco Chronicle, 3 May 1995
Typed by Katherine Smith Kook-Net
Serving Size: 4

2 cups hominy, cooked
1/3 cup lard, or vegetable shortening
2 teaspoons mild chile powder
1 teaspoon salt
leftover cooked pork, beef and/or chicken, diced
2 tablespoons salsa
marinade from canned chipotles en adobo
1 tomato, diced
cilantro, chopped
5 raisins
3 green olives, chopped
cinnamon
ground cumin

Combine hominy, lard, chile powder and salt in a food processor and puree. Use about 2/3 of the mixture to line individual greased ramekins or 1 large casserole dish.

Combine meats, salsa, marinade to taste, tomato, cilantro, raisins and olives. Season to taste with cinnamon and cumin. Spoon into ramekins or casserole. Top with remaining hominy mixture.

Cover each ramekin or the casserole with foil. Place in a water-filled pan and bake at 350 degrees F. for 1 hour.

Happy Cooking,

Betsy