Set a large saute pan over medium heat and add a 2 count of olive oil. Add the onion and caramelize
for about 10 to 15 minutes. Stir in the coconut milk
and ginger and simmer
for 5 minutes to reduce a little. Remove the ginger
and add the hominy
. Season mixture with salt and pepper, to taste, the nutmeg
, and chicken stock and cook for 10 minutes to heat through and allow the flavors to come together. Pour into a serving dish and season with pepper, if desired.