Thursday, July 7, 2011

Mexican-Style Hominy - Erin

This is from Steven Raichlen's book, Bold and Healthy Flavors, which has some awesome stuff in it.  I was looking for something to go with dinner one night and didn't want potatoes, had rice the night before, etc.  If you've never had hominy (or posole) before, it's like a giant white kernel of corn, and it's really good.  It's also in the Green Posole with Chicken post from April, if you want to try that!  Anyway, this is really good, with lots of cilantro, lime and garlic, and cumin and cinnamon, it's full of awesome flavors.

what you will need

14.5 oz can of hominy
1 Tbsp canola oil
1/2 onion, thinly sliced
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cinnamon
1 tomato, peeled, seeded and chopped
1/4 chopped fresh cilantro
1/2 cup chicken stock
salt and freshly ground black pepper
1 lime, cut into wedges

Drain and rinse the hominy, and then drain and rinse it again and set it aside. 
Heat the oil in a nonstick frying pan, and add the onion, garlic, cumin, oregano and cinnamon.  Cook while stirring over medium heat until the onions are lightly browned, about 5 minutes.  Increase the heat to high and add the tomato, and cook for 1 minute.

Stir in the cilantro, stock and hominy, and cook over high heat until most of the stock is absorbed and the hominy is richly flavored, about 4 minutes.  Add salt and pepper to taste, and serve with lime wedges for garnish.  Really good!

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