Hominy with Pomegranate and Cilantro

Total Time:
10 hr 45 min
Prep:
15 min
Inactive:
8 hr 30 min
Cook:
2 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound dried hominy (pozole)
  • One 15-ounce can black beans, drained and rinsed
  • 2 limes, juiced and zested
  • 2 oranges, juiced and zested
  • 2 tablespoons good-quality gold tequila
  • 1 teaspoon agave syrup
  • 1/2 teaspoon ground cumin
  • Pinch red pepper flakes
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup pomegranate seeds
  • 1/2 cup fresh cilantro leaves, torn
Directions
  • Rinse the hominy, then place in a large bowl and cover with twice its volume of cold water. Soak overnight. Drain when ready to use.

  • In a medium saucepan over medium-high heat, add the hominy and twice its volume of water. Bring to a boil, then reduce to a simmer and cook until the hominy kernels have split open and become tender, 1 1/2 to 2 hours. Drain and set aside to cool.

  • In a medium bowl, add the lime juice and zest, orange juice and zest, tequila, agave, cumin, pepper flakes, salt and black pepper. Whisk together while adding the olive oil in a slow, steady stream.

  • Add the hominy, black beans, pomegranate seeds and cilantro to the vinaigrette and mix well. Refrigerate for 20 to 30 minutes before serving to allow the hominy and black beans to soak up some of the vinaigrette.


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    Recipe courtesy of Ree Drummond