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1
Put the hominy in a medium saucepan and add enough water to cover by 2 inches. Bring to a boil over high heat. Decrease the heat to low, cover, and simmer until tender, 1 1/2 to 2 hours. Drain well. Transfer 3/4 cup of the cooked hominy to a clean kitchen towel and rub gently to dry more thoroughly.
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2
To make the broth, warm the oil in a large saucepan over medium-low heat. Add the carrot, onion, and salt and saute until the vegetables are soft but not browning, 5 to 7 minutes. Add the garlic and saute until fragrant, 2 to 3 minutes. Stir in the tomatoes and stock. Increase the heat to medium-high and bring to a boil. Immediately decrease the heat to medium-low, partially cover, and simmer until starting to thicken, about 45 minutes.
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3
Meanwhile, line a plate with paper towels. Warm about 2 inches of sunflower oil in a small saucepan until hot but not smoking (about 375u00b0F), about 5 minutes. Gently add half of the dried 3/4 cup hominy. Fry, stirring occasionally, until lightly golden, 4 to 5 minutes. Using a slotted spoon, transfer to the lined plate to drain. Repeat with the remaining dried hominy.
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4
Strain the broth through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. (Compost the solids.) Return the broth to the saucepan and stir in the unfried hominy. Place over medium-low heat,bring to a simmer, and cook for 10 minutes. Stir in the spinach, cover, and cook for 1 minute. Season with salt and pepper to taste. Serve topped with 2 heaping tablespoons of fried hominy and garnished with the parsley.
