Red Chile Pork Stew, Buttered Hominy and Tortillas

Ingredients

• 30 oz Canned Hominy (Two 15-oz cans, white or yellow)
• 3 tbsp Unsalted Butter
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Garlic Powder (Optional)
• 1 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Hominy

   • Open the cans of hominy and pour the contents into a colander.
   • Rinse the hominy thoroughly under cool running water to remove the starchy canning liquid.
   • Shake the colander vigorously to remove as much water as possible, then spread the hominy on a paper towel-lined plate and pat completely dry. This step is crucial for achieving a crispy texture and preventing the butter from splattering.
2. 2

   Melt Butter and Add Hominy

   • Place a large skillet (cast iron works great) over medium-high heat.
   • Add the butter and let it melt completely until it begins to foam and shimmer.
   • Carefully add the dried hominy to the hot skillet, spreading it into an even layer.
3. 3

   Pan-Fry Until Golden

   • Cook the hominy for 8-10 minutes, stirring only occasionally (every 2-3 minutes).
   • Allowing the hominy to sit undisturbed in the hot pan is key to developing a beautiful golden-brown color and a slightly crispy exterior.
4. 4

   Season and Serve

   • Once the hominy is browned to your liking, reduce the heat to low.
   • Sprinkle the salt, black pepper, and optional garlic powder over the hominy.
   • Stir well to distribute the seasonings evenly and cook for one final minute.
   • Remove from the heat, transfer to a serving dish, garnish with fresh parsley, and serve immediately.

Ingredients

• 3 cup All-Purpose Flour (plus more for dusting)
• 2 tsp Baking Powder
• 1 tsp Salt
• 0.33 cup Lard (at room temperature, or use vegetable shortening)
• 1 cup Warm Water (around 105-115°F (40-46°C))

Instructions

1. 1

   Combine Dry Ingredients

   • In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until they are evenly distributed.
2. 2

   Cut in the Fat

   • Add the room temperature lard or shortening to the flour mixture.
   • Using your fingertips or a pastry blender, work the fat into the flour until the mixture resembles coarse, sandy crumbs. There should be no large pieces of fat remaining.
3. 3

   Form the Dough

   • Gradually pour in the warm water while mixing with a fork or your hand.
   • Continue to mix until a shaggy, cohesive dough forms. If the dough seems too dry, add more water, one tablespoon at a time.
4. 4

   Knead and Rest

   • Turn the dough out onto a lightly floured surface and knead for 3-5 minutes until it becomes smooth, soft, and elastic. It should feel supple, like an earlobe.
   • Place the dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten, which makes the tortillas easier to roll and keeps them soft.
5. 5

   Divide and Shape

   • After resting, divide the dough into 12 equal portions. For 8-inch tortillas, each piece should be about the size of a golf ball.
   • Roll each portion into a smooth, tight ball. Keep the dough balls covered with the damp cloth to prevent them from drying out as you work.
6. 6

   Roll Out the Tortillas

   • On a lightly floured surface, take one dough ball and flatten it with your palm.
   • Using a rolling pin, roll from the center outwards, rotating the dough frequently to create a thin, even circle about 8 inches in diameter. Don't worry if they aren't perfectly round.
7. 7

   Cook the Tortillas

   • Heat a dry cast-iron skillet, comal, or heavy-bottomed non-stick pan over medium-high heat. The pan is ready when a drop of water sizzles and evaporates instantly.
   • Carefully lay one tortilla on the hot surface. Cook for about 45-60 seconds, until bubbles start to form and the bottom has a few light brown spots.
   • Flip the tortilla and cook for another 30-45 seconds. It should puff up in places. Pressing gently with a spatula can encourage puffing.
   • Remove the cooked tortilla from the pan and repeat with the remaining dough.
8. 8

   Keep Warm and Serve

   • As each tortilla is cooked, stack it in a tortilla warmer or wrap the stack in a clean kitchen towel. The trapped steam will keep them warm, soft, and pliable.
   • Serve warm and enjoy.