Recipes for white hominy/pozole?
I bought a few too many cans of hominy yesterday when I was buying ingredients for my white chicken chili. The chili reminded me how much I like white hominy, although I only have it when I make that recipe. The size and texture is just so great- like popcorn-sized chewy pasta.
Anyone have any suggestions for recipes where I can use the other cans of hominy that are now in my very overcrowded pantry?
Chris VR
Feb 04, 2002 04:09PM
Is is possible to post the recipe for the chili or to tell me where to find it? I love chili and hominy but have never seen a recipe for the combination of the two.
As for the extra cans, I would simply heat the hominy and add butter, salt, and pepper to taste and eat it that way.
Thanks.
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Thanks for the suggestion- I'll give it a go! Here's a loose recipe. It is chili after all, and thus subject to lots of messing around with.
Jenny's White Chili
Ingredients:
Chicken (I usually use a couple pounds of thighs, or you can use leftover cooked chicken)
a white onion or two
a few cloves garlic
olive oil
about 1 Tbsp cumin
about 1 Tbsp oregano
1 bay leaf
diced green chiles (8 oz can, or use fresh)
hot sauce (to taste)
2 cans white hominy (pozole), mostly drained
2 cans black eyed peas (one drained, one mostly drained and then mashed with a fork)
chicken broth (a few cans, as needed)
2-3 Tbsp chopped cilantro
2-3 Tbsp chopped parsley
grated Monterey Jack cheese (optional)
salt & pepper to taste
Cut up chicken into small pieces. Saute it with onion and garlic in olive oil until chicken is opaque and onions and garlic are limp (if using fresh green chiles, add now and saute with the rest).
Add cumin, oregano, chiles and hot sauce. If using cooked chicken, add now. Add hominy and black eyed peas. Add enough chicken broth until the chili is a bit watery, but not swimming.
Mix and simmer for at least an hour, stirring occasionally. It will thicken as it simmers. Adjust seasonings to taste. About 3 minutes before serving, add cilantro and parsley. Remove bay leaf before serving with grated monterey jack on the side.
As I said, it's a pretty loose recipe. Yesterday I used green hot sauce and also added Trader Joe's Salsa Verde. And used yellow onion instead of white. It's all good!
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I enjoy it added to vegetable soup.
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The following recipe sounds pretty good, but i havent'
tried it : "Creamed Parsley and Hominy":
http://www.foodandwine.com/invoke.cfm...
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Pozole is often served with green chile,and it's a wonderful dish.Check out some good Mexican cookbooks-Rick Bayless has some good pozole recipes.
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Pozole is one of my family's favorite fall and winter stews. It is traditionally made with pork neck bones, but I 've also made it with bone-in shoulder or fresh hocks. Sometimes I make it with some mild dried red chiles and sometimes with fresh green poblano chiles. I start by sauteeing onion and garlic, add the chiles (seeds removed, blackened and peeled if green, or pre-soaked if dried, and roughly chopped), Mexican oregano, cumin, ground coriander, a few allspice berries, some ground achiote and a few bay leaves. Toss in the meat, pour over a bottle of full-flavored beer and add water to just cover the meat, and a bit of salt. I braise it in the oven for a couple of hours before adding canned hominy. If using fresh nixtamal, add before putting in oven. Skim fat (or chill overnight and remove fat), fish out bones and break up big chunks of meat, adjust salt prior to serving. Serve in deep soup bowls with fresh chopped cilantro, some salsa picante, wedges of lime, cold beer and warm tortillas. Be very happy campers.
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pozole-
a mexican stew using hominy and pork as a constant. there are many varieties as it differs between region. there is also a regional pozole from new mexico and colorado with chiles from that region. i have tasted red, green and white posole. the intensity of the heat from the chile varies greatly from mild to hot. the variety of spices used also make the dish wonderoulsy different and delicious at every sitting. i have even had it with chicken too. its a great meal in a bowl.
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