Hominy with Kale and Chicken

By Corinne

Living here in the great white north I’ve only recently been introduced to hominy.  After a bit of looking around on the internet, it seems like canned hominy is easy to find and can usually be found near beans in the grocery store. Most sources recommended using canned rather than dried, and if you can find them, it will certainly save them a step. If you’re living in Thunder Bay, I haven’t found canned hominy anywhere (though word on the street is that Bulk Zone has brought in some canned hominy now!) and the only place I’ve found whole dried hominy is Renco’s Foods on Court St.

Once you’ve figured out the hominy part, this is an easy supper.

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Time: about 35-45 minutes (depends on the thickness of the chicken you are cooking)

Serves: 4

You will need:

  • 2 chicken breasts
  • 2 tbsp canola oil
  • 2 cups of hominy* (rehydrated and cooked) or probably one can drained will do
  • 1/2 onion diced
  • 6 cups of washed and finely chopped kale leaves – no stems
  • 3 cloves of garlic
  • 2 cups of cherry tomatoes (I used mini san marzano because they are my fav)
  • 1/4 tsp red chili flakes, or one crumbled red chili
  • 1 tsp dried thyme
  • Juice of one fresh lemon
  • 1/4 cup white wine or chicken broth. I used white wine.
  • Salt and pepper

*If you can find canned hominy, by all means, use that. If using dried hominy, start this recipe the day before by cooking the hominy. I skipped the soaking overnight step and cooked it in the slow cooker on low overnight. It still took until early afternoon before kernels were tender and had popped. I cooked the whole bag of dried hominy and froze what I didn’t use in two cup portions so that I won’t have to do this step again for a while.

In a large pan heat 1 tbsp canola over medium heat. Season chicken on both sides with salt and pepper and add to pan. If your chicken breasts are quite thick, you may wish to cut them in half to reduce cooking time. Cook for about 15-20 minutes (depending on the thickness of your chicken) until chicken is thoroughly cooked. Remove chicken from pan.

Add 1 tbsp canola to the pan and turn up the heat a bit to medium high. Add the hominy and stir and cook for about 10 minutes until some of it is getting a bit browned on the edges. Add the onion and cook for another 5-7 minutes. Add the cherry tomatoes and cook for 5 minutes.

Slice the chicken breasts and add back to pan with the other ingredients. Add the chili flakes, thyme, garlic and kale. Add the white wine and the lemon juice. Stir until chicken is reheated,  kale has wilted and the liquid has been mostly absorbed, about 5-7 minutes. Some of the tomatoes may have just started to break down, that’s ok, but if they’re all still whole that’s ok too. Taste and season with additional salt and pepper.

Quinoa and Goat Cheese Salad with Orange Ginger Vinegrette

By Corinne

I haven’t quite managed to jump on the quinoa bandwagon, but have discovered that I do prefer the red quinoa to the white variety. It seems to have a little more flavour than the white variety and it cooks up exactly the same. This is a healthy and filling supper salad. It’s even better if you make the quinoa and dressing the day before and it has a chance to really soak in, which means it makes for amazing lunch the next day

Serves: 4

You will need:

  • 1 cup red quinoa
  • 1 3/4 cups water (I use a little less water because it’s going to absorb some of the dressing later)
  • 1/2 tsp salt
  • 1 crispy apple (I used Red Prince variety)
  • 3/4 cup of pepitas
  • goat cheese- I’m not putting an amount because I like a lot. Full disclosure, I even added a few more chunks after I took the photo.
  • salad greens of your choice
  • Not pictured – but some slices of cucumber also work well with this dressing

For the dressing:

  • 1/2 cup orange juice
  • 1/2 cup olive or canola oil
  • 1/4 cup apple cider vinegar
  • 1 tsp dijon mustard
  • zest of one orange
  • 4 tsp freshly grated ginger (taste, you may want to add more)
  • 3 cloves of garlic minced or pressed
  • Several grinds of fresh pepper and a generous pinch of salt

Before cooking quinoa, give it a good rinse in a fine colander under running water, scrubbing it a bit with your fingers. Cook quinoa in 1 3/4 cup of water, bring to a boil, cover, reduce heat to low for 20 minutes until liquid is absorbed. Fluff and remove from heat- leave uncovered to cool.

While quinoa is cooking, whisk together dressing ingredients.

In a dry pan, toast pepitas over medium heat for 5-10 minutes, shaking the pan every few minutes. You will hear some of them start to ‘snap’ and get a bit brown. They don’t all need to brown, but when they start to smell toasty they are done.

When quinoa is finished cooking and has cooled a bit, add half of the dressing to the quinoa. Let this sit for at least 10 minutes, though this could be done earlier in the day and refrigerated. Let the quinoa cool to about room temperature. (Though if you’ve made it earlier in the day or the day before and it’s cooled completely, that’s great too!)

Slice apple just before serving so it doesn’t brown.

Place salad greens in bowl, add several spoonfuls of the dressed quinoa on top of the greens. Top with apple slices, goat cheese, toasted pepitas and additional dressing.

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Pozole Soup

By Corinne

I first came across pozole at the Gunflint Tavern in Grand Marais MN. I then returned home to spend several hours reading about this delicious soup and about hominy, which I had only vaguely heard of in reference to movies that take place in the south.

If you’re new to hominy, What The Hell is Hominy, Anyway? is a pretty basic primer.

Finding hominy in Thunder Bay turned out to be something of a challenge. It seems like it’s something that’s probably more widely available in larger (or more southern) centers. If you can find canned hominy, I’m sure that would work just as well and be a lot less trouble than using dried. If you’re in Thunder Bay, you can find dried hominy at Renco’s Foods on Court St. They have it at the Bulk Zone too, but it’s sort of ground (maybe what gets used for grits? I have no idea) but that’s not what you want for this recipe.

While traditional pozole generally  uses pork shoulder, making enough soup to use such a large cut of meat would make a lot of soup. I’ve substituted two bone in chops instead. It seems like a lot of traditional recipes also call for tomatillos- which I also had difficulty finding in Thunder Bay (I did find them at the Bulk Zone, but didn’t use them in the recipe)

I make no claims that this is anything like traditional pozole, but it is delicious and worth the time. It also has had the side effect of making me a bit obsessed with hominy.

Time: about 25 minutes prep, 2 hours simmer *see note about hominy prep, if not using canned

Serves: 4 generously

You will need:

  • 2 bone in pork chops (about 500g, about 1lbs)
  • 1 tbsp canola oil
  • 1 medium/large onion diced
  • 1 beer, preferably something Mexican like Corona (omit or use a GF beer for this recipe to be GF -or you could just use broth to deglaze)
  • 4 cloves garlic minced
  • 1/4 cup cilantro finely minced (measure after mincing) plus more for garnish if desired
  • 2 tbsp pickled jalapeños minced
  • 2 cups hominy* canned if you can find it
  • 3 poblano peppers
  • 1 tbsp ground cumin (I always toast and grind mine so it’s more flavourful, you may want to add more if you’re using regular ground cumin)
  • 10 cups water or combination of water and chicken broth (3 tbsp veggie bouillon if using plain water)
  • juice of one lemon
  • lime wedges
  • avocado for garnish if desired
  • Salt and pepper

*If you can find canned hominy, by all means, use that. If using dried hominy, start this recipe the day before by cooking the hominy. I skipped the soaking overnight step and cooked it in the slow cooker on low overnight. It still took until early afternoon before kernels were tender and had popped. I cooked the whole bag of dried hominy and froze what I didn’t use in two cup portions so that I won’t have to do this step again for a while.

In a dutch oven or other heavy bottomed pot, add 1 tbsp canola oil and heat over medium high. Season chops on both sides with salt and pepper, and cook, turning once, until they have some good colour – it doesn’t matter if they are cooked through as they will cook in the soup. When both sides are browned, remove from pot and add chopped onion.

Cook onion for about 5 minutes until translucent. It will probably pick up a lot of colour from the browned bits from the pork chops. Add minced garlic cloves and stir for one more minute. Add the beer a bit at a time, scraping up all the browned bits from the bottom of the pot until you’ve added the whole beer. Return the pork chops to the pot, and add the water/chicken broth.

Add the 1/4 cup minced cilantro, 1 tbsp cumin, 2 tbsp minced pickled jalapeño peppers and two cups of hominy to the pot. Simmer soup uncovered over medium for 1 hour.

While soup is simmering, char poblano peppers. This can be done on the BBQ, in the oven under broil, or in the flame of a gas stove. You want the outside skin to be charred and blackened all over. This took me 20 minutes in my toaster oven on the broil setting. When peppers are charred all over, either toss into a paper bag and close, or put into a bowl and cover with plastic wrap to steam. When peppers are cool enough to handle, peel off skin, chop roughly and add to soup.

After soup has simmered for an hour, remove pork chops and shred the meat from the bone. Discard bone and return meat to the pot. Add the juice of one lemon. Simmer uncovered for another hour.

All of this uncovered simmering is going to cause your soup reduce somewhat and that’s just fine, though you can taste and add more liquid if desired.

Ladle into bowls and garnish with additional cilantro, slices of avocado, a squeeze of lime slice, and cheesy tortillas if desired.

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