Pale green tomatillos and crisp apples stewed with yellow-white hominy contribute to a somewhat monochromatic color scheme that does little to clue you in to how flavorful, hearty, spicy and delicious this dish is. Although I happen to appreciate groups of subtle and similar colors, I also realize that we ‘eat with our eyes first’ as they say. So when you make this at home, feel free to throw a little something else on top…a few slices of roasted red pepper or maybe some very finely grated carrot. Whatever you have to do to make this a feast for the eyes as well as the taste buds– do it. This Tomatillo Hominy Stew is really tasty and it would be a shame to miss it.
This recipe is very simple, and if you don’t have time to soak and cook the dried hominy you can use a 28 oz can instead. I like the Juanita brand, the kernels are big and meaty.
Ari’s Tomatillo Hominy Stew
1 large yellow onion, chopped
3 cloves of garlic, minced
1 jalepeno, minced, seeds included (or remove seeds for a little less kick)
10-12 medium tomatillos, husked, rinsed well and cut into ~six sections each
2 medium granny smith apples, cored and chopped
2-3 cups cooked hominy (one cup of dried kernels, soaked for a day then simmered for a couple hours until tender) or a 28 oz can, drained
1 tsp cumin
1 tsp epazote or 1/2 tsp dried, crumbled oregano
salt, to taste
olive or grapeseed oil
Heat a couple Tablespoons of oil in a dutch oven or other wide, deep pot, over medium heat. Add the chopped onion and saute for a few minutes until it begins to soften. Put the minced garlic and jalepeno in with the onion and cook for 2 or 3 minutes more, making sure nothing is browning too much. Add the tomatillos and mix into the onion mixture then cover the pot for 5-7 minutes.
Next add the chopped apples and cover again for 3 minutes, then cook uncovered, stirring occasionally, until apples have softened a bit and tomatillos are pale (about 5 minutes).
Add the cooked hominy and the spices and stir to combine.
Lower the heat and cover until everything has melded together nicely and the stew looks somewhat creamy, about 20 minutes. Salt to taste.
This tastes even better the next day and is delicious topped with chopped cilantro and or a sharp cheddar or mild goat cheese.