Chard and Hominy
Acelgas y PozoleNueva cocina (the new way of cooking) is evident in many exciting and creative dishes. In the market in Guanajuato, I noted beautiful red and green chard, and I got the idea to use the striking colors of red chard and yellow hominy for a side dish that goes exceptionally well with pork.
Equipment
Ingrediënten
Makes 4 to 6 servings
- 4 teaspoons olive oil
- 1 medium white onion finely chopped
- 2 medium garlic cloves finely chopped
- 2 bunches red chard rinsed, stems trimmed, and chopped
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
- 2 15-ounce cans yellow hominy, rinsed very well and drained
- ½ teaspoon ground cumin
- ½ teaspoon Maggi seasoning extract or Worcestershire sauce
- ¼ cup canned chicken broth or water
Instructies
- In a large saucepan, heat 2 teaspoons of the oil over medium-low heat.
- Add ½ of the chopped onion and the garlic.
- Cook, covered, stirring frequently, until the onion is limp, but not brown, 4 to 5 minutes.
- Add the chard, pushing it down into the pan, and ¼ cup of water.
- Raise the heat to medium and cook, covered, stirring once or twice, until the chard is wilted and tender, but still retains its bright color, about 10 minutes.
- Season with salt and black pepper.
- Reserve in the pan off heat.
- In a medium saucepan, heat the remaining 2 teaspoons of oil and cook the remaining onion, covered, until tender, about 5 minutes.
- Add the hominy, cumin, Maggi seasoning, and broth or water.
- Bring to a boil, then reduce heat to low, cover and simmer until completely heated through, 4 to 5 minutes.
- To serve, mound the chard in the center of a round serving platter.
- Surround the chard with a border of hominy.
Notes / Tips / Wine Advice:
Serve at once
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