Daily Hampshire Gazette - Established 1786
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Serves 8-10

Dried hominy can be found at Latin food markets.

1 pound dried hominy (pozole), soaked overnight

1 large white onion, cut in half

1 head garlic, cut in half

1 carrot, cut in half

2 bay leaves

½ teaspoon dried thyme (or about 15 sprigs fresh thyme)

1 tablespoon salt, divided

¼ cup paprika

½ teaspoon mustard powder

½ teaspoon ginger powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon chipotle or other chili powder

½ teaspoon ground cumin

½ teaspoon ground coriander

½ tablespoon sugar

Cooking oil for frying (canola, corn grape-seed or any flavorless oil)

Lime wedges

Drain the hominy and combine it in a stockpot with the onion, garlic, carrot, bay leaves, thyme and water to cover. Cook 1 to 1 ½ hours, until the kernels are tender and just beginning to split. Stir in 1 teaspoon salt (plus more to taste). Let sit for ½ hour, then strain and remove the vegetables. Continue to strain as the kernels cool; the hominy can be refrigerated at this point for up to 2 days.

Mix the paprika, mustard powder, ginger powder, garlic powder, onion powder, chipotle or chili powder, cumin, coriander, sugar and remaining 2 teaspoons salt. Taste to adjust seasonings. Set aside.

Make sure the kernels are as dry as possible. (You may want to dab or roll them in paper towels or a dish towel). Pour about 2 inches of oil in a deep pot, and heat to 375 degrees. Pour the hominy into the pot, in batches if necessary. If oil spatters, partially cover the pot. Fry, stirring occasionally, until the kernels begin to brown, 4 to 5 minutes. Drain on paper towels. Toss with salt and the spice mix. Serve with lime wedges.

Adapted from a recipe in The New York Times.

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