Fried Hominy

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Fried Hominy

Whole hominy kernels -- bought in Mexican markets, health food stores and elsewhere -- are large and usually dried. You treat them like dried beans: soak them, then boil them. After the initial soaking and cooking, the kernels must be drained well, then cooled. When they're dry, deep-fry them and then sprinkle them with spices. The result is a snack you can pop.

Ingredients:

1 pound dried hominy (posole), soaked overnight
1 white onion, cut in half
1 head garlic, cut in half
1 carrot, cut in half
2 bay leaves10 to 15 sprigs thymeSalt
1/2 cup paprika
1/2 teaspoon mustard powder
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chipotle or other chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 tablespoon sugar
1 gallon neutral oil for deep frying, like grapeseed or corn
Lime wedges

Preparation:

Drain hominy and combine in a stockpot with onion, garlic, carrot, bay leaves, thyme and water to cover. Cook 1 to 1 1/2 hours, until kernels are tender and just beginning to split. Season with salt to taste. Let sit for 1/2 hour, then strain and remove vegetables. Continue to strain as kernels cool; hominy can be refrigerated at this point for up to 2 days.

Mix together remaining dry ingredients with about 1/2 tablespoon salt; taste and adjust seasoning.

Make sure kernels are as dry as possible. Place oil in deep pot and heat to 375 degrees. Pour hominy into pot, in batches if necessary. If oil spatters, partially cover pot. Fry, stirring occasionally, until kernels begin to brown, 4 to 5 minutes. Drain on paper towels, then toss with salt and spice mix. Serve with lime wedges.Variation

Note: For an alternative, use sweet smoked paprika (pimentón) mixed with a little ancho chili powder and salt.