Fried Hominy ( posole )

[Draggingtree]

Fried Hominy

 

Adapted from Cookshop

 

TOTAL TIME

1 hour 30 minutes (plus draining)

Ingredients

• 1 pound dried hominy (posole), soaked overnight (see note)
  
• 1 white onion, cut in half
  
• 1 head garlic, cut in half
  
• 1 carrot, cut in half
  
• 2 bay leaves
  
• 10 to 15 sprigs thyme
  
• Salt
  
• 1/2 cup paprika
  
• 1/2 teaspoon mustard powder
  
• 1/2 teaspoon ginger powder
  
• 1/2 teaspoon garlic powder
  
• 1/2 teaspoon onion powder
  
• 1/2 teaspoon chipotle or other chili powder
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon ground coriander
  
• 1/2 tablespoon sugar
  
• 1 gallon neutral oil for deep frying, like grapeseed or corn
  
• Lime wedges
  

Preparation

 

1.

Drain hominy and combine in a stockpot with onion, garlic, carrot, bay leaves, thyme and water to cover. Cook 1 to 11/2 hours, until kernels are tender and just beginning to split. Season with salt to taste. Let sit for 1/2 hour, then strain and remove vegetables. Continue to strain as kernels cool; hominy can be refrigerated at this point for up to 2 days.

2.

Mix together remaining dry ingredients with about 1/2 tablespoon salt; taste and adjust seasoning.

3.

Make sure kernels are as dry as possible. Place oil in deep pot and heat to 375 degrees. Pour hominy into pot, in batches if necessary. If oil spatters, partially cover pot. Fry, stirring occasionally, until kernels begin to brown, 4 to 5 minutes. Drain on paper towels, then toss with salt and spice mix. Serve with lime wedges.

YIELD

8 to 12 servings

• NOTE
  

Dried hominy is sold at Mexican markets and some health food stores.

[Draggingtree]

Hominy and Meat Stew Recipe

 

This is an excellent and delicious recipe from Guerrero, México, of course it’s Mexican food. It’s not that hard only that takes a little while to cook. I like it better with pork but you can make it with chicken.

 

Read more at http://www.ifood.tv/recipe/white-pozole#7Eq7V6DFlxq2mv8K.99

Preparation Time40 Min

Cooking Time1 Hr 0 Min

Reviewed By : Elaine Pereira 14th Jan 2013

Ingredients

 

* 2 pounds hominy (rinsed)

* 1/4 pork head & pork meat or chicken breast

* 1 garlic head

* 1.5 onions

* marjoram

* chicken stock

* water

* salt

Side dish:

* 2 avocados

* 2 limes

* oregano

* tostada (fried tortilla)

* chicharrón (pork rind)

* fried potato tacos

* cheese

* 1/2 onion finely chopped

* radish

Directions

 

1. Cook the meat, when it’s half way done, add 1/2 garlic head, 1/2 onion & chicken stock

2. In another pot boil water, when it’s boiling add hominy, when it’s half way done add meat

3. Blend chicken stock, 1 onion, 1/2 garlic head & marjoram, add this to the meat & hominy

4. The pozole liquid it’s going to reduce so add stock as much you need until the hominy it´s well cooked

5. Season with salt & pepper, take out the meat & shred

6. Serve in a bowl with side dish

 

Read more at http://www.ifood.tv/recipe/white-pozole#7Eq7V6DFlxq2mv8K.99