Ingredients with Measurements:
- 1 cup of dried hominy
- 4 cups of water
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 fennel bulb, sliced
- 1 can of artichoke hearts, drained and chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 2 cups of chicken or vegetable broth
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the dried hominy and place it in a large pot with 4 cups of water. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours until the hominy is tender.
2. In a separate pan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and sliced fennel bulb. Cook for 5-7 minutes until the vegetables are soft and fragrant.
3. Add the chopped artichoke hearts to the pan and cook for another 2-3 minutes.
4. Add the cooked vegetables to the pot with the hominy. Pour in the chicken or vegetable broth and stir to combine.
5. Bring the mixture to a simmer and cook for 10-15 minutes until the flavors have melded together.
6. Season with salt and pepper to taste. Garnish with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 3 hours and 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 210
- Fat: 7g
- Carbohydrates: 33g
- Protein: 6g
Substitutions for ingredients:
- You can use canned hominy instead of dried hominy.
- If you don't have fennel, you can use celery instead.
- You can use fresh or frozen artichoke hearts.
Variations:
- Add cooked chicken or sausage for a heartier meal.
- Use different vegetables such as carrots or bell peppers.
- Add a can of diced tomatoes for a more tomato-based broth.
Tips and tricks:
- Soak the dried hominy overnight to reduce the cooking time.
- Taste and adjust the seasoning as needed.
- Serve with cornbread or crusty bread for dipping.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Cornbread or crusty bread
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the hominy is still tough after cooking for 2-3 hours, continue to simmer until tender.
Food safety advice:
- Make sure to cook the hominy and vegetables thoroughly to prevent foodborne illness.
Food history:
- Pashofa is a traditional Choctaw dish made with hominy and meat.
Flavor profiles:
- Savory, earthy, and slightly tangy from the artichokes.
Serving suggestions:
- Serve as a main dish with a side of cornbread or crusty bread.
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