It all started at my friend Anthony’s house not long ago, just as the polar vortex hit. He is a gifted home cook and a food TV producer, so he knows his way around a pot. He also is from Texas and we share a love of tequila, barbecue and anything Tex-Mex!
That icy night, Anthony made an amazing pork stew with loads of chilies, cilantro and garlic. The flavors and textures were at once warm, comforting, fresh and exciting. The minute I tasted his stew tucked into a warm flour tortilla, I couldn’t wait to make it again and share it with friends and family.
As a cook, we all take recipes and add our own twist, and I instinctively knew that hominy would add another layer to this already delicious stew.
I love hominy and it is a perfect pairing with pork. Hominy is hard white or yellow corn, specifically maize, which is the type of corn used in making corn meal and other grain products, as opposed to the softer sweet corn, which is the familiar vegetable we steam or grill and eat all summer long.