Have you ever eaten hominy? It is dried corn that has been treated with lye (calcium hydroxide).  This causes all sorts of chemical changes, but of importance to us, is that it causes the kernel to lose the outer shell and expand (very simply put). In Mexico, hominy is used in a sort of meat stew called Pasole.  In this recipe, hominy will be the star of the show without any meat.

You will notice that this recipe is Pasole II.  That is because Pasole I is in the cookbook and that preparation is somewhat different.  The main differences are that the original calls for canned Green Chilies and it is a quick-to-make recipe.  When I am in Panama, I have never been able to purchase canned chilies, although I have a friend that claims to have seen them in a grocery once.  Therefore, I’ve had to experiment with fresh green chili peppers to make this dish, which I just have to have with a plate of enchiladas!  In fact, I now like this version better.  I urge you to try this. I have never served it, either Pasole I or II, without creating a fan of hominy!

Put the butter, onions, garlic and roasted peppers into a pan and saute over medium heat until onions become translucent.

Add all the remaining ingredients to the pan and stir to melt and combine the cheese thoroughly.

Remove from heat, cover and allow sauce to thicken; about 20 minutes.

Pasole II

 

Author: Dennis Killebrew

Recipe type: Side Dish

Cuisine: Mexican

Prep time:  15 mins

Cook time:  8 mins

Total time:  23 mins

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Ingredients

• 1 15 Ounce (Approximate by Weight) Can of Yellow (Preferred) Or White Hominy, Fully Drained
• 3 Ounces of American Cheese Torn into Small Pieces or Shredded (or ½ Cheddar, ½ American)
• ½ Medium Sized Mild Green Oblong Pepper (such as an Anaheim Pepper) Roasted over an Open Flame until the skin is Charred, then Rub off the Skin under Running Cool Water; Chop Coarsely
• 1 Tablespoon Finely Chopped Yellow Onion
• 1 Clove Garlic Minced
• 1 Pinch Chili Powder
• 3 Twists of the Black Pepper Mill
• ⅓ Cup Milk or Half and Half
• 1 Tablespoon Butter or Margarine

Instructions

1. Place a small sauce pan (one that has a cover for later use) over medium heat. Add the butter, onions, garlic and green pepper; cook for 3 or 4 minutes or until the onions are translucent -- do not burn the butter or garlic (lower the heat if necessary).
2. Add the rest of the ingredients to the pan, stir well to mix. Allow the mixture to come to a slight boil, stir often until all of the cheese is completely melted and combined.
3. Remove from heat, cover and allow to sit for 20 minutes or until the sauce thickens. Correct for salt (probably none will be needed) and serve warm.

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Tip: If necessary, you may substitute whole kernel corn for hominy. When I am traveling and cannot get it, I buy a high-quality can of corn, drain it and prepare as above. It is almost as good.

These are Anaheim Peppers.

Notes:
Anaheim Peppers are available in the grocery year around. You can use any available, oblong, green mild pepper in this recipe. Choose one that is about 5 – 6″ long.  Prepare them as follows:

To roast a pepper, use metal tongs to hold a whole pepper over an open flame, such as over a gas stove burner. The idea is to char the skin all over the pepper. It will pop and bubble and that is what you want.

There will likely be a spot or two that refuses to blacken and stays green. Just make sure you hold those areas over the flame for a bit and they, too, will wash off easily.

When charred over all, hold under cool running water and rub until all of the skin is removed.

Then, cut off the stem end, slice in half lengthwise, remove the veins and seeds.  The red arrow is pointing to a vein.  Grab it and pull off or carefully cut off with a paring knife.  Use as directed.