HUNGRY GERALD

It seems the French subsist on more than foie gras and teeny,tiny birds. Jacques Pepin the esteemed French chef and cookbook author (he once collaborated with Julia Child of sainted memory) has written:”I find the taste of hominy addictive. I always keep a few cans in my pantry.” Pepin suggests a hominy and corn chowder. He sautes onion,garlic and scallions in olive oil. Adds a can of tomatoes, Some extra hot salsa, dried thyme,cumin,a bit of cinnamon.Pops in a can of hominy. Brings it to a boil and cooks for 18 minutes before finishing it with corn kernels qnd chopped cilantro. Here in Santa Fe County we call hominy posole and HG takes a more Mexican approach. Saute ground pork with garlic and chopped onion. Dust it with generous shakes of Goya Adobo seasoning. Add some canned mild and hot jalapeno peppers, a can of posole and chicken broth. Heat to your liking. Serve with sides of sliced avocado,chopped onion,chopped cilantro,lime wedges and dried Mexican oregano. Proper accompaniments include warm,buttered tortillas; 100% agave tequila and dark beer. Viva and L’Chajm !!

§ One Response to Hominy AKA Posole

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  December 5, 2010 at 12:58 pm

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