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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This clever combination of tastes and textures features hominy, cilantro, jicama, jalapeños, lime juice and cumin. From Bon Appetit magazine. Ingredients:
1/2 cup olive oil |
6 tablespoons fresh lime juice |
3 large garlic cloves, peeled |
2 tablespoons chopped jalapeno chilies (with seeds) |
3 1/2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 (15 ounce) can yellow hominy, drained |
3/4 cup chopped fresh cilantro |
2/3 cup diced peeled jicama |
1/2 cup chopped white onion |
2 lbs medium-large yukon gold potatoes, unpeeled (about 6) |
Directions:
1. Purée first 6 ingredients in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl. Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
2. Steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel. Cut lengthwise in half, then crosswise into 1/2-inch-thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.).
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