- 1 gal. water
- 8 oz. hominy
- 2 tbsp. sweet butter
- 2 ea. white onions, diced
- 3 ea. garlic cloves, minced
- 2 cup carrots, peeled and grated
- 2 oz. fresh ginger, peeled and grated
- 1 gal. corn stock
- 2 cup dry-roasted unsalted peanuts
- 5 tbsp. smooth peanut butter
- 4 ea. jalapeño chiles, stemmed and diced (including seeds)
- 10 ears sweet corn, shucked, kernels cut off cobs and roasted
- 5 ea. cilantro sprigs
In a small stockpot over high heat, bring the water and hominy to a boil. Boil for 35 minutes, then drain the hominy and rinse it in cold water.
Melt the butter in a large stockpot over high heat. Add the onions, garlic, and carrots and sauté for 10 minutes, stirring often. Add the ginger, stock, peanuts, and peanut butter. Bring to a boil and whisk until the peanut butter is evenly incorporated. Decrease the heat to low, cover, and simmer for 35 minutes.
Uncover the stockpot and puree the soup with a handheld blender until smooth. Add the hominy, jalapeños, and roasted corn. Simmer 5 more minutes. Strip the cilantro leaves from the stems and julienne.
Ladle the soup into shallow bowls. Sprinkle some of the cilantro leaves over each bowl and serve.
Serves 4 to 6.
Source: Latin Ladles © Douglas Rodriguez
Recipe Courtesy of the Culinary Institute of America