Hominy With Red Chilies
Published March 6, 1993
- Total Time
- 3 hours 30 minutes
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Ingredients
1 pound whole dried corn (hominy)
Water
1 tablespoon ground dried red chilies or salt-free chili powder
1 teaspoon dried oregano
Pinch of cinnamon
2 cups chicken stock
Salt
Nutritional analysis per serving (8 to 12 servings)
36 grams carbs; 1 milligram cholesterol; 184 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 3 grams fiber; 220 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the dried corn in a large bowl, cover with six cups water and set aside to soak overnight.
- Step 2
Early the next day, or at least four hours before serving, drain the corn, place it in a three- to four-quart saucepan and add six cups water. Bring to a simmer and stir in the dried chilies or chili powder, oregano and cinnamon. Simmer uncovered about two and a half hours, until the corn is fairly tender. If necessary, add more water during cooking. At end of cooking period, the mixture should be quite moist but not soupy.
- Step 3
Add the chicken stock, bring to a simmer, season to taste with salt and cook another 30 minutes. By this time the corn should be barely covered with liquid. Allow it to cool uncovered. It will thicken as it cools.
- Step 4
Reheat it to serve as a side dish or use it to make a casserole. Refrigerate any unused cooked hominy and use within a day or freeze it for future use. Yield: 8 to 12 servings
Private Notes