Search Results for “hominy

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12321
fresh-corn-tortillas

Fresh Corn Tortillas

Preheat a cast-iron griddle over medium-high or an electric griddle set to 422°F. Put the masa in the bowl of a standing mixer fitted w...

by Roberto Santibanez

12939
perfect-hominy-white-bean-chili

Perfect Hominy-White Bean Chili

Hominy—dried corn kernels from which the germ and the hull have been removed—has a natural affinity for chili spices. Canned hominy has b...

by Robin Robertson

14772
ham-hominy-and-green-chili-stew

Ham, Hominy, and Green Chili Stew

Although a portion of this heady stew is enough dinner for us, those with heartier appetites should couple it with a heaping plateful of ...

by Michele Urvater

20697
hominy-and-kidney-bean-chili

Hominy and Kidney Bean Chili

It takes a few hours to cook dried hominy from scratch, but ready-to-eat chewy nuggets of this large-kernel field corn are readily availa...

by Lorna Sass

10358
confetti-hominy

Confetti Hominy

“My mother used to make hominy,” says Mavis Young. “Before she would cook it, she’d go through this very long process: She’d take the dry...

by Eric V. Copage

27365
vegan-masa

Vegan Masa

This masa is for those who follow plant-based diets or just prefer using olive oil to lard or butter. You may also use this masa to make ...

by Alice Guadalupe

3552
posole

Posole

Traditionally, this dish is made with dried posole and a pork shoulder. The posole can take as long as five hours to cook, by which time ...

by Robb Walsh

13421
hominy-with-scallions-and-cilantro

Hominy with Scallions and Cilantro

This specialty is always present when serving pork in Ecuador, whether the pork is in the form of hornado (roasted leg of pork) or fritad...

by Maria Baez Kijac

8825
pork-pozole

Pork Pozole

I love the robust flavors in this traditional Mexican dish, which is perfect for a casual evening with friends. Add the chipotle pepper ...

by Judith Finlayson

8727
ribs-with-hominy-and-kale

Ribs with Hominy and Kale

My version of pozole, this hearty stew is great to have on an early spring day when there is still a chill in the air but fresh radishes ...

by Judith Finlayson

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