Hominy And Spinach In Tomato-Garlic Broth From 'Afro-Vegan'
Hominy Pozole is a comforting and flavorful stew that will warm you up from the inside out. Featuring tender hominy simmered in a rich vegetable broth with aromatic seasonings, this dish is then topped with crispy, fried hominy for a delightful textural contrast. Each spoonful of this hearty pozole is a symphony of satisfying flavors and a true delight for your taste buds.
— Constant Cookbook
Ingredients
- 1 cup dried small hominy, soaked in water overnight and drained well
- 2 tablespoons extra-virgin olive oil
- 1/2 cup diced carrot
- 1/2 cup diced red onion
- 1/4 teaspoon coarse sea salt
- 7 cloves garlic, minced
- 1 (28-ounce) can plum tomatoes with juices, chopped
- 5 cups vegetable stock,
- or store-bought
- Sunflower oil, for deep-frying
- 1 cup packed minced spinach
- Freshly ground white pepper
- 2 tablespoons minced flat-leaf parsley
Instructions
- Put the hominy in a medium saucepan and add enough water to cover by 2 inches. Bring to a boil over high heat. Decrease the heat to low, cover, and simmer until tender, 1 1/2 to 2 hours. Drain well. Transfer 3/4 cup of the cooked hominy to a clean kitchen towel and rub gently to dry more thoroughly.
- To make the broth, warm the oil in a large saucepan over medium-low heat. Add the carrot, onion, and salt and sauté until the vegetables are soft but not browning, 5 to 7 minutes. Add the garlic and sauté until fragrant, 2 to 3 minutes. Stir in the tomatoes and stock. Increase the heat to medium-high and bring to a boil. Immediately decrease the heat to medium-low, partially cover, and simmer until starting to thicken, about 45 minutes.
- Meanwhile, line a plate with paper towels. Warm about 2 inches of sunflower oil in a small saucepan until hot but not smoking (about 375°F), about 5 minutes. Gently add half of the dried 3/4 cup hominy. Fry, stirring occasionally, until lightly golden, 4 to 5 minutes. Using a slotted spoon, transfer to the lined plate to drain. Repeat with the remaining dried hominy.
- Strain the broth through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. (Compost the solids.) Return the broth to the saucepan and stir in the unfried hominy. Place over medium-low heat,bring to a simmer, and cook for 10 minutes. Stir in the spinach, cover, and cook for 1 minute. Season with salt and pepper to taste. Serve topped with 2 heaping tablespoons of fried hominy and garnished with the parsley.
Yield
Serves 4 to 6
Nutrition
- Calories: 174 kcal
- Carbohydrate Content: 20 g
- Cholesterol Content: 0 mg
- Fiber Content: 4 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 536 mg
- Sugar Content: 7 g
- Fat Content: 10 g
- Serving Size: Serves 4 to 6
- Unsaturated Fat Content: 0 g
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