This clever combination of tastes and textures features hominy, cilantro, jicama, jalapeños, lime juice and cumin.
Recipe information
Yield
Serves 6
Ingredients
1
/2 cup olive oil
6
tablespoons fresh lime juice
3
large garlic cloves, peeled
2
tablespoons chopped jalapeño chilies with seeds
3
1/2 teaspoons ground cumin
1
teaspoon dried oregano
1
15-ounce can golden hominy, drained
3
/4 cup chopped fresh cilantro
2
/3 cup diced peeled jicama
1
/2 cup chopped white onion
2
pounds medium-large Yukon Gold potatoes (about 6), unpeeled
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Preparation
Step 1
Purée first 6 ingredients in blender until almost smooth. Season generously with salt. Pour dressing into medium bowl. Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand for 30 minutes.
Step 2
Steam potatoes until tender, about 30 minutes. Cool 15 minutes; peel. Cut lengthwise in half, then crosswise into 1/2-inch-thick slices. Place in large bowl. Add hominy mixture and toss to blend. Season to taste with salt and pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)