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Chard and Hominy |
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Serves: 4
Print this Recipe
(Acelgas y Pozole)
Category: Chard
Makes 4 to 6 servings
Nueva 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.
4 teaspoons olive oil
1 medium white onion, finely chopped
2 cloves garlic (medium), finely chopped
2 bunchs red Swiss chard, rinsed, stems trimmed, and chopped
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 (15-ounce) cans yellow hominy, rinsed very well and drained
1/2 teaspoon ground cumin
1/2 teaspoon Maggi seasoning extract or Worcestershire sauce
1/4 cup canned chicken broth or water
1. In a large saucepan, heat 2 teaspoons of the oil over medium-low heat. Add 1/2 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 1/4 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.
2. 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. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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