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