Now that I’m semi-retired, I’m helping out more with the cooking. Yesterday I made vegetable posole with gluten-free flour tortillas.
I based my posole recipe on one from Rancho Gordo Vegetarian Kitchen. During the holidays, I stuffed my own stocking with a bag of their dried hominy. I loved hominy as a kid, so I decided to see if I still like it. And I do! But I wasn’t sure how to prepare it.
I felt the recipe was a little thin, so I added mushrooms and sliced Anaheim chilis, and also made a roux. The result was a deliciously chunky vegetable soup with chewy hominy. I think I would like the addition of scallops or shrimp. Bob and I both felt the stew needed more mushrooms.
The recipe I followed is not online, but here is a link to several of their hominy recipes.
You can see my gluten-free tortillas didn’t come out great. They tasted good, though, and were crispy enough to tear apart and add to the stew like a tortilla soup. I gifted Bob a tortilla press/grill, but I was the one to give this appliance the first go. We’ll have to adjust the recipe and try again. Here is a link to the recipe I followed.
I have three cups of cooked hominy leftover. I’m thinking about making grits for breakfast!
Have you tried any new recipes lately?