• Chef’s Tip: Honminy

January 01, 2015

Dried hominy is basically naked kernels of corn.  Corn kernels are prepared by removing the skins after soaking them in a weak lye solution to remove their hull, bran & germ changing the flavour & releasing the niacin, making this slightly processed grain healthier than simple dried corn or cornmeal. We gave you 2 ways to cook with Hominy in your delivery and invited you to visit our website for a recipe for Pozole. Here it is:

Quick & Easy Pozole

  • 4 pounds fresh pork butt (shoulder), cut into 1 ½ inch cubes
  • 1 head of garlic, halved crosswise
  • 1 onion, quartered
  • 10 cups chicken stock
  • 2 cups cooked hominy
  • 3 tbsp. mexican chili powder
  • 2 tablespoons dried oregano
  • ½ teaspoon cayenne pepper
  • Kosher salt and freshly ground pepper
  • Chopped cilantro, chopped red onion, chopped jalapeño and lime wedges, for serving
In a large soup pot, bring the pork, garlic, onion and water to a simmer. Cover and cook over low heat until the pork is very tender, about 2 hours. Transfer the pork to a large bowl. Strain the broth into the bowl; discard the garlic and onion. Return the pork and broth to the pot and skim any fat from the broth. Stir in the hominy, oregano, chili powder and cayenne and season the broth with salt and pepper. Bring to a simmer. Ladle the pozole into bowls. Serve with the cilantro, red onion, jalapeño and lime wedges.


Leave a comment

Comments will be approved before showing up.