Hominy With Red Chilies

1. 1

   Place the dried corn in a large bowl, cover with six cups water and set aside to soak overnight.

2. 2

   Early the next day, or at least four hours before serving, drain the corn, place it in a three- to four-quart saucepan and add six cups water.

3. 3

   Bring to a simmer and stir in the dried chilies or chili powder, oregano and cinnamon.

4. 4

   Simmer uncovered about two and a half hours, until the corn is fairly tender.

5. 5

   If necessary, add more water during cooking.

6. 6

   At end of cooking period, the mixture should be quite moist but not soupy.

7. 7

   Add the chicken stock, bring to a simmer, season to taste with salt and cook another 30 minutes.

8. 8

   By this time the corn should be barely covered with liquid.

9. 9

   Allow it to cool uncovered.

10. 10

    It will thicken as it cools.

11. 11

    Reheat it to serve as a side dish or use it to make a casserole.

12. 12

    Refrigerate any unused cooked hominy and use within a day or freeze it for future use.

* Per serving · 4 servings · Values may vary.

No additional tips available.