Chef JJ Johnson makes hominy the star in this humble, delicious stew. The maize kernels absorb flavor as they simmer while retaining a slight chew. Aromatics sauté in the rendered fat from crispy bacon, which is later used a garnish for each serving. Slideshow: More Hearty Stew Recipes 

JJ Johnson
February 2018

Gallery

Johnny Miller

Recipe Summary

active:
25 mins
total:
1 hr 20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large enameled cast-iron Dutch oven or heavy pot, cook the bacon over moderate heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate to drain.

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  • Add the onions, garlic, poblanos, and jalapeño to the pot, and season with salt and pepper. Cook over moderate heat, stirring occasionally, until softened, about 12 minutes. Stir in hominy, tomatoes and their juice, chicken stock, and lime juice, and simmer over moderately low heat, covered, 20 minutes.

  • Uncover and cook over moderate heat, stirring occasionally, until liquid is reduced slightly and thickens, 10 to 15 minutes. Stir in cilantro and lime zest, and season with salt and pepper. Garnish with bacon and serve.