Heart of the Artichoke and Other Kitchen Journeys by David Tanis

Author:David Tanis
Language: eng
Format: epub
Publisher: Artisan
Published: 2016-11-17T20:12:10+00:00

Hominy or pozole, like dried beans, should be soaked overnight. Then it can be simmered for an hour and a half or so, unattended, at any time during the day you are serving it. As it slowly cooks, the hominy perfumes the kitchen with its sweet aroma. Freshly cooked hominy has a corny flavor and a pearly texture that you can’t get from canned. It’s perfect as a starch to accompany a spicy pork stew and it’s delicious in many soups as well.

1 pound dried hominy, soaked overnight in water to cover

4 quarts water

1 teaspoon salt, or to taste

1 small onion, halved and stuck with a clove

6 garlic cloves

2 medium carrots, peeled and chunked

Drain the hominy, rinse, and put in a soup pot. Cover with the water, add the salt, onion, garlic, and carrots, and bring to a boil. Reduce the heat and simmer for 1½ to 2 hours, until the kernels have swelled and softened. Discard the aromatics. Taste for salt, and add a bit more if needed. Serve immediately, or reheat when ready.

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