ysabetwordsmith | Re: Seems to be missing texture (Reply)

From:

>> as much as additional flavors. I'd try draining and rinsing hominy, then toasting it in a dry cast iron skillet, then sprinkling a generous amount on the dish just before serving. <<

It came out about the consistency of taco filling. The tomatillos cooked down more than I expected, although there are still bits of them and the onion visible. Next time I might leave the pieces bigger and add the meat sooner.

Doug doesn't want whole hominy, although I'd be fine with it. That's what got me thinking of white sweet corn as a possibility. We've done a fried corn salsa with some similar ingredients.

>> And since I'm thinking of what would mix with the spices listed, I'd toast the kernels with a teensy, tiny pinch of both gumbo file and ground cinnamon. <<

I'm happy with the flavor. The chorizo is plenty, and the rest of the spices just help connect the vegetables to the meat.

>> Since I'm hitting the Mexican market tomorrow (along with the Farmer's market)- I'm going to print this out and try a batch ourselves, using the new pyramid salt we found at Trader Joe's. <<

Yay! Let me know how it works out for you? I'm always interested in feedback on recipes. Feel free to tinker according to your family's taste.