About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Wednesday, June 30, 2010
Hominy, Chile & Giblet Soup


Long ago, in the mists of time, a Native American managed to combine wood ashes with corn in a process called nixtamalization, which not only removed the hull, but also improved its nutritional value, enabling people to live free from the debilitating condition of pellagra, which dogged those people who came to rely on corn as a staple after its introduction to the Old World in the 15th & 16th centuries, but didn't know how to properly deal with it.

Hominy, with its distintive flavour quite unlike that of fresh corn, is a cornerstone food that defines the national cuisine of Mexico, eaten as a whole grain, ground into grits or refined into masa harina and then made into the ubiquitous corn tortilla, perhaps the original fast food of a thousand taco stands.

This dish came about as a result of some friends who invited us over for a party and one of the dishes served was a heaping plate of cooked chicken giblets with bowls of salsa verde and salsa rancheros. Those giblets were so tasty that I wanted to do more with them.

Menudo is a well known offal soup, teaming tripe with hominy and seemed a good place to start with giblets having the similar dense texture of tripe.

Hominy, Chile & Giblet Soup
(serves 8)

2 onions, sliced
6 cloves garlic, finely chopped
2 tablespoons lard
500g chicken giblets, diced
2l chicken stock, homemade preferably
800g tin, white hominy*, drained
1 teaspoon dried epazote or oregano
pinch cayenne pepper
salt & fresh ground pepper
12-14 mild green chillies, sliced - I used tinned
squeeze of lime juice
optional - diced avocado & coriander leaves to garnish

Melt the lard in a large pot, add the onions and garlic and sweat until soft. Add the chicken giblets and cook until just coloured, then add the stock, white hominy, epazote or oregano, cayenne pepper and season to taste with salt and fresh ground pepper. Bring to a simmer and gently cook until the giblets are tender, about 45 minutes, then add the sliced chillies and simmer for 10 more minutes.

Ladle the soup into bowls and add a small squeeze of lime juice to each one and garnish with the avocado and coriander if desired.

*Mexican ingredients in Melbourne can be had at either USA Foods or Casa Iberica.
 
  posted at 8:46 pm
  9 comments



9 Comments:
At 9:01 am, Anonymous Rebecka said...

Hi Neil,

I've just recently become a blogger with a BlogSpot called "At Home With Rebecka" and happened to find your blog. What a delightful surprise! Your Blog is beautiful and has some very exciting recipes. I too, love preserving and making fruit liqueurs. Grappa is one of my most favorite liqueurs to infuse.


You’re Hominy, Chile and Giblet Soup is much like the Pasole my mother learned to cook from lovely Navaho women we knew as children.

Mary was the wife of Chief Marcus. He was Chief for the Taos New Mexico, Navajo Reservation for many years. Mary was a petite, shy woman with a life's worth of winkles on her face. Her eyes were almost black and she saw much more than she let on. I was only 12 when I met her and was introduced to American Indian cooking. How we met is an entirely different story...one day maybe I can share the details with you.

The first Pasole I tasted was from her kitchen. The ingredients were so close to your recipe, with the exception of Venison as the protein. She served it with a fresh batch of Fry Bread and Squirt Soda Pop! Funny, the things we remember about food experiences.

I just wanted to thank you for sharing this wonderful recipe and let you know I look forward to trying it myself.

If you have a chance to drop by my blog I would appreciate your input.


Cheers

 
At 10:46 am, Blogger neil said...

Hi rebecka, and very nice to meet another soul into preserving.

What a wonderfully evocative story you wove around food. Indeed, it's those experiences we have as children that stick with us for a lifetime.

Here I was thinking that this post was going to be a poor orphan with no comments and truth to say, was a little sad because the flavour of the soup was really distinctive and complex, everyone who tried it loved it. Perhaps if I'd used chicken meat instead, people would have been more predisposed towards it, but the giblets help make the soup what it is.

 
At 3:48 pm, Anonymous Amir said...

The chicken giblets in food might sound a bit wrong, but the taste is absolutely good. I tried this soup and it change my idea about chicken giblets.

Thanks Neil

 
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