Jul 212013
 

Roasted poblanos

I’m a bit ashamed to admit it, but I really did resist the whole idea of hominy for a long time. I’m not sure why, but there was some strong reaction to the word (not the concept, just the word) in my brain. Maybe it was because it sounds somewhat like homily, which is a thing I found to be exceptionally tedious in my formative years. Of course, hominy and homilies have absolutely nothing in common, unless I’m going to use this here platform to preach to you about the virtues of nixtamalized corn. Which I might just a little bit, given that this is my blog and all and I do have a tendency to go on about food that I really, really like.

Ahem.

My love affair with hominy began just shy of a year ago when I was cooking like a mad-woman to stock the freezer before The Babe was born (yes, I was totally bare-foot and pregnant in the kitchen). I had never had the stuff but decided to make a pork-hominy-tomatillo stew to squirrel away for the post-partum days. (We ate better than the average newly-minted parents. It was a priority.) I was pretty-much ensnared once I discovered than it smelled like a really really good corn tortilla tastes. And the stew? Heavenly. One of these days I’ll get around posting it here. But I digress.

Having repented of my anti-hominy ways, it wasn’t long before I was ordering more of the stuff from Rancho Gordo, which meant, of course, that I needed to find more ways to cook it.

Enter the poblano: while she was visiting one weekend, Mrs Cheeseburger in Glacial Ice and I discovered these in Tucson at a chef demo at my favorite farmers’ market. The chef had soaked strips of the pepper in tequila and simple syrup and then dehydrated them to make a candy. Delish! I had found a new favorite pepper. So when I came across a recipe on the Rancho Gordo website that used both roasted poblanos and hominy, it took me all of about two seconds to decide that I was going to have to try it. I’ve made it several times and several different ways and it never disappoints. So throw irrational food prejudices and caution (except when it comes to those serranos — whoo boy, those should be used sparingly) to the wind and whip up a pot of this. Else I’ll be forced to go on a hominy homily, and really, no one wants to hear that.

Roasted poblano pozole

Click for the recipe →

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