What the chuff is hominy I hear you say? Well, it’s a chuffing good replacement to mix up your meals, so tell your potatoes and rice to take the week off! It’s gluten free and a member of the corn family. Personally from a flavour and texture point of view I find that if I were to imagine a chickpea creating a love child with wheatberry, it would be much like hominy. Just to clarify though, wheatberry is not gluten free so for goodness sake don’t go out and buy some to test my theory, maybe just take my word for it.
So all you gluten free bunnies out there wishing to mix things up a little, have a little experiment and see how you might like to start incorporating hominy into your diet, starting with this delectable ‘Hominy Home Stew’ recipe.
1 Can Chopped Tomatoes
1 Can Hominy
1 Large Onion (or 2 small)
4 Garlic Cloves
350ml Chicken Broth (be sure to buy a GF stock)
Small Pack Bacon (lean)
1 Fresh Chilli (use as little or as much as you like depending on heat preference)
First of all dice up all of the onion. Do the same with the garlic cloves. Also prepare and chop up the fresh coriander and fresh chilli.
Remove the seeds if you’re a little sensitive to heat. I’m not great with spice so we chopped it all up, only used half and my husband kept a small bowl to sprinkle on top of his portion when we were done. Cut up your bacon into little pieces and set aside.
Drain all of your hominy and leave until you’re ready to use it.
Measure out 350 ml of your stock and leave until you’re ready use it. Preparation is key kids :p
Heat a large pan and use just a teaspoon of olive oil. Turn up to a high heat until the oil starts to sizzle. Then drop in the bacon until crispy and brown. On a high heat this should take around 7-8 mins.
Once browned, remove from the pan and place on a plate of kitchen roll to let the fat drip off. Keep the oil in the pan and use it to cook the onion, chilli and garlic. Cook until soft and brown for another 8 minutes. If it gets too dry, add a small amount of your stock.
Turn down to a medium heat. Add a little salt and pepper and pour in your drained hominy.
Immediately add your whole tin of tomatoes. Once stirred also start to add in your stock. Use 3/4s of the stock and keep a little left aside for the final stage.
Squeeze in a generous amount of tomato puree and stir the stew well. Squeeze in half your fresh lime and a tablespoon of balsamic vinegar.
Now it’s time to let it bubble away, find your pan lid and cover for 10 minutes. Whilst your stew is bubbling away, zest the other half of your lime, you’ll need it soon.
After the initial 10 minutes, take off the lid and give your stew a nice big stir and reduce the temperature again. Now to add your greenery. Drop your chopped fresh coriander and lime zest in, then add some more pepper, stir. Add in a large tablespoon of paprika and a sprinkle of dried basil. Then pour the remainder of your stock into the stew and cover again for a final 10 minutes until the stew resembles a nice thick saucy consistency.
Give one final big stir just to swirl up all those fantastic flavours and get your bowls at the ready for serving. You can serve with whatever you like but for us, a couple of gluten free rolls with a quick homemade garlic butter did just the trick. Bon appétit!
I hope you enjoyed this ‘GF Smoky Hominy Stew’ and if you get around to trying it, I’d love to hear how it went. Stay tuned on the blog for more gluten free delights on my ‘GF Recipe’ page.