Aarón Sánchez's Sautéed Hominy with Pico de Gallo and Oregano
A special side dish recipe, courtesy of Aarón Sánchez!
15 minsPrep Time
16 minsCook Time
31 minsTotal Time
- 4 heaping cups drained hominy (from about three 15-ounce/440 g cans)
- 1 small white onion, finely chopped, divided
- 2 medium ripe tomatoes, cored and finely chopped
- 2 green onions, thinly sliced, plus more for serving
- 1 jalapeño or serrano pepper, grated or minced
- 1/2 cup (20 g) fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 teaspoons dried Mexican oregano, divided
- 1 teaspoon kosher salt
- 2 tablespoons grapeseed or vegetable oil
- 2 tablespoons unsalted butter
- 4 strips bacon, diced (optional)
- 2 tablespoons fresh oregano, chopped
- 2 cloves garlic, finely chopped
- Rinse the hominy well, spread it in a single layer, and blot dry.
- Make the pico de gallo: In a mixing bowl, combine half of the onion with the tomatoes, green onions, pepper, cilantro, lime juice, 1 teaspoon of the dried oregano, and salt.
- Make the hominy: In a large skillet (preferably cast iron), heat the oil and butter over medium heat. Meanwhile, line a plate with paper towels. When the butter stops bubbling, add the bacon and let it render its fat, stirring only occasionally, for 5 to 10 minutes. When it gets crispy, use a slotted spoon to transfer it to the lined plate, leaving the fat behind.
- To the pan add the reserved onion and remaining 1 teaspoon dried oregano. Sauté these for about 5 minutes, until the onion is golden and soft. Stir in the fresh oregano and garlic and cook for about a minute before folding in the hominy. Cook for another minute or two, until the hominy browns lightly along the edges, then add the bacon.
- With a slotted spoon, scoop all but ½ cup (120 g) of the pico de gallo into the pan, allowing excess juice to drain into the bowl. Adjust the heat to medium-high for a minute or two, until the juice reduces. Serve warm, garnished with the remaining pico de gallo and sliced green onions.