Ingredient Spotlight Vegetarian
Chef Jose Garces has a nice, newish book out called The Latin Road Home. It follows his journey through several Latin American countries and features recipes that mean something to him. It's very personal and even though I've cooked very little from it, I love leafing through the recipes and planning a leap from my beloved Mexican food. This simple salad is featured and I think it would be a good way to use up extra pozole if you have it. I also think some leftover beans would beat the peas as a legume. Obviously there's a lot of room for experimentation. Warm Hominy Salad SERVES 4 Kosher salt 2 lb fresh English peas, shelled 2 cups cooked hominy, drained and rinsed 1 jumbo carrot, peeled and finely diced ½ red onion, finely diced 1 Tbsp minced fresh cilantro 2 or 3 cloves garlic, minced 6 Tbsp extra virgin olive oil 2 Tbsp freshly squeezed lime juice (about 2 limes) TO COOK THE HOMINY: Soak overnight and change the water, covering the grain by at least two inches. Bring to a rapid boil and then reduce heat to maintain a gentle simmer. The hominy is ready when it "explodes" like popcorn or is soft while still maintaining some texture. Drain. TO PREPARE THE PEAS, bring a saucepan of generously salted water to a boil and prepare an ice bath in a large bowl. Cook the peas in the boiling water just until tender, 2 to 3 minutes. Drain and immediately transfer them to the ice bath to cool. Drain and set aside. Combine the peas, hominy, carrot, onion, and cilantro in a large bowl and mix well. Stir in the garlic, oil, and lime juice and season to taste with salt. Cover and chill thoroughly before serving.
This recipe is fantastic! The Rancho gordo hominy mixed with the English peas was great together. Got 2-10 oz bags of the fresh English peas at Trader Joe’s.