Fried Hominy

Name: Fried Hominy
Total time: 1 h 30 min
Yield: 8 to 12 servings
Cuisine: mexican
Ingredients: 1 pound dried hominy (posole), soaked overnight (see note); 1 white onion, cut in half; 1 head garlic, cut in half; 1 carrot, cut in half; 2 bay leaves; 10 to 15 sprigs thyme; Salt; 1/2 cup paprika; 1/2 teaspoon mustard powder; 1/2 teaspoon ginger powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon chipotle or other chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 tablespoon sugar; 1 gallon neutral oil for deep frying, like grapeseed or corn; Lime wedges

Recipe from Cookshop

Adapted by Mark Bittman

Total Time: 1 hour 30 minutes
Rating: 4(15)
Comments: Read comments

Featured in: THE MINIMALIST; A Crunch, For Sipping

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Ingredients

Yield:8 to 12 servings

1pound dried hominy (posole), soaked overnight (see note)
1white onion, cut in half
1head garlic, cut in half
1carrot, cut in half
2bay leaves
10 to 15sprigs thyme
Salt
½cup paprika
½teaspoon mustard powder
½teaspoon ginger powder
½teaspoon garlic powder
½teaspoon onion powder
½teaspoon chipotle or other chili powder
½teaspoon ground cumin
½teaspoon ground coriander
½tablespoon sugar
1gallon neutral oil for deep frying, like grapeseed or corn
Lime wedges

Ingredient Substitution Guide

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Preparation

Step 1
Drain hominy and combine in a stockpot with onion, garlic, carrot, bay leaves, thyme and water to cover. Cook 1 to 1½ hours, until kernels are tender and just beginning to split. Season with salt to taste. Let sit for ½ hour, then strain and remove vegetables. Continue to strain as kernels cool; hominy can be refrigerated at this point for up to 2 days.
Step 2
Mix together remaining dry ingredients with about ½ tablespoon salt; taste and adjust seasoning.
Step 3
Make sure kernels are as dry as possible. Place oil in deep pot and heat to 375 degrees. Pour hominy into pot, in batches if necessary. If oil spatters, partially cover pot. Fry, stirring occasionally, until kernels begin to brown, 4 to 5 minutes. Drain on paper towels, then toss with salt and spice mix. Serve with lime wedges.

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