A vegan pozole verde recipe that highlights the subtly sweet flavors of corn

For Jullapat’s model, a riff on a recipe her husband, Daniel Mattern, made for her one wet night time, she begins with dried hominy. It’s soaked in a single day in cool water. The following day, it’s simmered for an hour till tender. Refreshed hominy is particularly toothsome, with a candy perfume and an al dente-like chew. To hurry up the method, I tailored the recipe, under, to make use of canned hominy, however Jullapat recommends you search out cans labeled natural to keep away from these containing “the nightmarish commodity corn that has given corn a foul rap.”