Hominy Salsa Recipes

HOMINY WITH POMEGRANATE AND CILANTRO

Steps:

• Rinse the hominy, then place in a large bowl and cover with twice its volume of cold water. Soak overnight. Drain when ready to use.
• In a medium saucepan over medium-high heat, add the hominy and twice its volume of water. Bring to a boil, then reduce to a simmer and cook until the hominy kernels have split open and become tender, 1 1/2 to 2 hours. Drain and set aside to cool.
• In a medium bowl, add the lime juice and zest, orange juice and zest, tequila, agave, cumin, pepper flakes, salt and black pepper. Whisk together while adding the olive oil in a slow, steady stream.
• Add the hominy, black beans, pomegranate seeds and cilantro to the vinaigrette and mix well. Refrigerate for 20 to 30 minutes before serving to allow the hominy and black beans to soak up some of the vinaigrette.

SALSA WITH HOMINY AND BLUEBERRIES

Steps:

• Mix together all ingredients in a bowl. That's it!
• If you want to let this sit overnight to let the flavors develop, feel free! Or eat it now!
• And you could always do take out from Tocabe!

HOMINY SALSA

Steps:

• Add all ingredients and stir until well combined. Refrigerate until ready to serve.

HOG 'N' HOMINY SALSA VERDE STEW

Steps:

• Heat the oven to 400°F.
• Place the poblano and bell peppers on a rimmed baking sheet and roast in the oven until they blister, about 15 to 20 minutes, using tongs to turn them halfway through. Transfer the roasted peppers to a heat-safe bowl, then cover the bowl tightly with plastic wrap. Let the peppers steam for 7 to 10 minutes, then remove them and slip off the skins. Cut out the stems, then remove and discard the seeds.
• Finely chop the roasted red peppers. Set the poblanos aside.
• Heat a large Dutch oven or heavy duty pasta pot over medium. Add the olive oil and the onions. Saute for about 10 minutes, or until the onions become translucent.
• Season the pork with salt, pepper and the cumin. Add pork to the pot with the onions and brown on all sides.
• Meanwhile, peel the tomatillos and cut into quarters. In a blender, combine the tomatillos, garlic, cilantro, lime juice, poblanos and 1 teaspoon of salt. Puree for a few minutes or until liquefied. This may take a few tries and you may need to stir the contents of the blender a few times to make the tomatillos and cilantro blend together. Set aside.
• Once the pork is browned, add the chicken stock, the beer and the pureed tomatillo mixture. Stir well, then add the jalapenos and reserved red peppers. Bring to a boil, then reduce heat to a simmer. Simmer, stirring occasionally, for 2 to 3 hours, or until the pork breaks into pieces easily and the liquid has reduced by about a fifth. About 30 minutes before the stew is done, stir in the hominy.
• Nutrition information per serving (without tortillas): 400 calories; 130 calories from fat; 14 g fat (4 g saturated; 0 g trans fats); 120 mg cholesterol; 26 g carbohydrate; 4 g fiber; 9 g sugar; 38 g protein; 550 mg sodium.
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