Hominy and Spinach in Tomato-Garlic Broth From 'Afro-Vegan
The recipe Hominy and Spinach in Tomato-Garlic Broth From 'Afro-Vegan can be made in approximately 2 hours and 15 minutes. For $2.48 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This side dish has 341 calories, 6g of protein, and 22g of fat per serving. This recipe serves 4. 21 person were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you have red onion, hominy, sunflower oil, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is great. If you like this recipe, take a look at these similar recipes: Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream, Vegetable Stock From 'Afro-Vegan, and Blackened Okra | Afro-Vegan.
Servings: 4
Ingredients:
1 (28-ounce) can plum tomatoes with juices, chopped
1/2 cup diced carrot
1/4 teaspoon coarse sea salt
2 tablespoons minced flat-leaf parsley
7 cloves garlic, minced
1 cup dried small hominy, soaked in water overnight and drained well
2 tablespoons extra-virgin olive oil
1/2 cup diced red onion
1 cup packed minced spinach
Sunflower oil, for deep-frying
5 cups vegetable stock, homemade or store-bought
Freshly ground white pepper
Equipment:
sauce pan
kitchen towels
slotted spoon
paper towels
sieve
Cooking instruction summary:
Procedures 1 Put the hominy in a medium saucepan and add enough water to cover by 2 inches. Bring to a boil over high heat. Decrease the heat to low, cover, and simmer until tender, 1 1/2 to 2 hours. Drain well. Transfer 3/4 cup of the cooked hominy to a clean kitchen towel and rub gently to dry more thoroughly. 2 To make the broth, warm the oil in a large saucepan over medium-low heat. Add the carrot, onion, and salt and sauté until the vegetables are soft but not browning, 5 to 7 minutes. Add the garlic and sauté until fragrant, 2 to 3 minutes. Stir in the tomatoes and stock. Increase the heat to medium-high and bring to a boil. Immediately decrease the heat to medium-low, partially cover, and simmer until starting to thicken, about 45 minutes. 3 Meanwhile, line a plate with paper towels. Warm about 2 inches of sunflower oil in a small saucepan until hot but not smoking (about 375°F), about 5 minutes. Gently add half of the dried 3/4 cup hominy. Fry, stirring occasionally, until lightly golden, 4 to 5 minutes. Using a slotted spoon, transfer to the lined plate to drain. Repeat with the remaining dried hominy. 4 Strain the broth through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. (Compost the solids.) Return the broth to the saucepan and stir in the unfried hominy. Place over medium-low heat,bring to a simmer, and cook for 10 minutes. Stir in the spinach, cover, and cook for 1 minute. Season with salt and pepper to taste. Serve topped with 2 heaping tablespoons of fried hominy and garnished with the parsley.
Step by step:
1. Put the hominy in a medium saucepan and add enough water to cover by 2 inches. Bring to a boil over high heat. Decrease the heat to low, cover, and simmer until tender, 1 1/2 to 2 hours.
2. Drain well.
3. Transfer 3/4 cup of the cooked hominy to a clean kitchen towel and rub gently to dry more thoroughly.
4. To make the broth, warm the oil in a large saucepan over medium-low heat.
5. Add the carrot, onion, and salt and sauté until the vegetables are soft but not browning, 5 to 7 minutes.
6. Add the garlic and sauté until fragrant, 2 to 3 minutes. Stir in the tomatoes and stock. Increase the heat to medium-high and bring to a boil. Immediately decrease the heat to medium-low, partially cover, and simmer until starting to thicken, about 45 minutes.
7. Meanwhile, line a plate with paper towels. Warm about 2 inches of sunflower oil in a small saucepan until hot but not smoking (about 375°F), about 5 minutes. Gently add half of the dried 3/4 cup hominy. Fry, stirring occasionally, until lightly golden, 4 to 5 minutes. Using a slotted spoon, transfer to the lined plate to drain. Repeat with the remaining dried hominy.
8. Strain the broth through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. (Compost the solids.) Return the broth to the saucepan and stir in the unfried hominy.
9. Place over medium-low heat,bring to a simmer, and cook for 10 minutes. Stir in the spinach, cover, and cook for 1 minute. Season with salt and pepper to taste.
10. Serve topped with 2 heaping tablespoons of fried hominy and garnished with the parsley.
Nutrition Information:
covered percent of daily need
