We had a parish festival last Sunday, with different ethnic foods served, and there was a delicious Mexican soup with little white bits that tasted like potatoes but not quite - they were some kind of grain. I asked the cook and she said “corn.”
No hulls - aha! First time I ever had hominy. And thanks to Chef Google and Chef Wing-it, on Monday we had Pozole Verde con Pollo. Which you have to say in Spanish, because Green Hominy and Chicken Soup does not taste nearly as good. The Hominy isn’t green anyway; the soup is.
1 qt good quality chicken broth
1 29 oz can hominy, drained and rinsed.
some quantity of chicken breast - anywhere from 1/4 lb to 3 lb.
1/2 cup thin sliced white onion
2 largish garlic cloves, minced
1/2 tsp each oregano, ground cumin, marjoram
salt to taste
Put the hominy, onions and garlic in the pot, pour in the broth and put the chicken in on top. Poach the chicken until it is done, which depends on how much you put in. Then remove the chicken and cube it or shred it, as you like, and return a reasonable amount to pot. (See? You didn’t have to cut up raw chicken.) If you cooked a lot of chicken, save some for another meal.
Now the salsa. In a blender, mix:
5-6 tomatillos
1 Tbsp white onion
fresh, seeded jalapeno or other pepper, to taste - my jalapeno had no heat at all
juice of 1/2 lime
a good handful of cilantro leaves.
Slice a green lettuce into thin ribbons. Maybe some kale or bokchoi, too. Slice up a couple more limes. Avocados slices optional.
Serve the soup in bowls with room on top. Let the diners stir in some salsa and lime juice, and top with a generous amount of lettuce ribbons.
That looks good. I was raised on hominy and love it, and have wanted to try a pork pozole; but yours looks like a better recipe for a first try.
My friend from Mexico makes posole. I want to try my hand at making it. Your recipe seems doable. Sounds yummy.