Hominy and pork stew SOULFOOD.nl

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Hominy is a special type of maize that is treated with a lime solution. They call this process 'nixtamalization'. The result is extra large, white granules that no longer contain a germ. This form of corn is mainly known in American Soul Food cuisine and in South America (eg Mexico).

After cooking, the corn kernels taste like a cross between firm giant rice grains and white 'funchi† You cook the hominy in this stew with pork chop, vegetables and lots of spices.

Where can I find hominy?

Hominy maize can be found in most stores in the Netherlands. It is sold dried in a pack of 900 grams and is also known as “white plata maize”. Some supermarkets also sell the corn online.

You immediately recognize the white hominy corn… they look just like teeth! It is a bit creepy if you don't know what it is.

You use the hominy just like dried beans. So first soak in water overnight and then boil or stew for an hour. It is really worth trying these giant corn kernels. Something different than vermicelli or potatoes in you soup!

This recipe will make 4-6 servings of the stew.

Ingredients:

450 gr white hominy corn
500 gr (shoulder) pork chop, cut into pieces
30 gr butter or 2 tbsp olive oil
2 tsp (smoked) paprika powder
½ tsp cumin powder
½ tsp ground coriander
1 onion, chopped
1 tomato, cubed
2 cloves of garlic, pressed
1 pepper, in cubes
a bunch of coriander, finely chopped
a few sprigs of parsley, finely chopped
70 gr (small can) tomato paste
3 stock cubes
salt and pepper to taste
spring onion and lime rings, to serve

Preparation of hominy and pork chop stew

Soak the hominy corn overnight in plenty of water and then drain this water. Cut the pork chop into pieces and heat the butter or oil in a stockpot. Fry the pork chop for a while and then add the paprika, cumin and ground coriander. When the meat starts to color you can also add the onion, tomato, garlic and diced bell pepper.

Let it cook gently for 10 minutes. Then add one and a half liters of water, the hominy corn and the chopped coriander and parsley to the pan. Stir well and add the stock cubes and tomato puree. Reduce the heat to low and let the stew simmer for about 60 minutes.

Taste the firmness of the hominy corn. When it's the way you want it, the stew is ready. Season the dish with (extra) salt and pepper. Serve the stew in bowls and sprinkle each portion with spring onion rings and some lime juice.

Delicious with Turkish bread or Antillean bread pan sera!