Wednesday, August 23, 2006

Hominy is the new black

DISH 21 and 22

Hominy is so good and goes with everything, just like black. I would wear it I love it so much. I came across this recipe for a chicken, hominy hominy and sweet potato stew and it looked like something that I could make with all local produce (minus the hominy). It also called for bottled taco sauce. . . please. So I made salsa verde and used that in the recipe as well as poured it on over the stew when I served it. I never have prepared tomatillos (the main ingredient in salsa verde) before.Here is the recipe for:

Salsa Verde
2 large fresh Anaheim chilies
1/2 pound tomatillos, husked
1 1/2 cups low-salt chicken broth
white onions, chopped
1 large serrano chili, stemmed, seeded
1 large garlic clove
1/4 cup (firmly packed) fresh cilantro leaves
1 tablespoon whipping cream

Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.

Combine tomatillos, broth, onions, serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with salt and pepper.
Makes about 2 cups.

It is great. I'm going to try it with my huevos rancheros recipe, and on eggs and with chips and in a car and in a bar and. . .

Here is the recipe for:

Hominy, Sweet Potato and Chicken Stew
2 tablespoons olive oil
6 skinned chicken thighs and drumsticks
6 garlic cloves, chopped
1 14 1/2-ounce can Mexican-style stewed tomatoes or cored and peeled fresh tomatoes
1 large 8- to 10-ounce) yam, peeled, cut into 1/2- to 3/4-inch dice
1 4-ounce can diced green chilies
1/2 cup low-salt chicken broth
1/2 cup packed chopped fresh cilantro
1/4 cup salsa verde
1 15-ounce can golden hominy, drained

Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown, about 4 minutes per side. Pour off all but 1 tablespoon drippings from skillet. Add garlic and cook until just fragrant, about 30 seconds. Add stewed tomatoes, yam, chilis, broth, 6 tablespoons cilantro and salsa verde. Cover skillet, reduce heat to medium-low and simmer until chicken is just tender, about 20 minutes. Transfer chicken to plate. Add hominy to skillet and boil until yam is tender and juices are reduced to sauce consistency, about 10 minutes. Season with salt and pepper to taste. Return chicken and any collected juices to skillet. Cook until heated through, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Transfer to large deep serving platter. Garnish with remaining cilantro.

Serves 4.

TASTY! I'm going to marry hominy. tags

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