Hominy Hominy Hominy
Seriously craving Hominy Soup I walked to Commodore over on Metro. (They have sick frozen drinks and butter honey biscuits, too.) After dealing with the mess of walking 2 miles home with it, I resolved to learn to make it.
“Can someone teach the Greenpointers how to make Hominy Soup?” I asked Facebook. Like my scarf request, Facebook answered.
Not before I received this facebook comment,
“What’s all of this stuff that I’m reading about teaching the Greenpointer’s this and teaching the Greenpointer’s that? What are you, some sort of ministry teaching a third world nation how to make scarf’s and hominy? My Grandma, god rest her soul could knit cableknit sweaters around you with her eyes closed,”
Fernando from Cafecito Bogota invited me into his kitchen.
Fernando is basically the nicest and most genius person in the world, plus an awesome cook. With already a degree in chemical engineering, he is working toward a degree in pharmaceutical and medical regulatory law. And he runs the restaurant while perpetually smiling.
Fernando is all about simple and fresh ingredients prepared with time and care. And since Bogota is high up in the Andes he says, “I like my soups, I like my hot chocolates, I like my malted wines.” YES! YES! YES!Fernando’s Hominy Soup
First a bag of dried hominy is soaked overnight.
Next day, boil it in a pressure cooker (or on your stovetop) with salt, garlic and cilantro.
After it softens add a chicken breast (bone in.)
Add chopped carrots, scallions, and green beans, plus secret columbian spices. (NO MSG, just cumin, chili and annato seed for color)
Add peas and chopped potatoes. Simmer until the potatoes soften.
Serve with fresh cilantro.
Not only did I have a great morning drinking delicious fresh squeezed juice and chatting with Fernando, I got to meet his super genius Forensic Psychologist brother Oscar, with whom he runs the restaurant. We capped the morning off with a delicious, warm and wholesome bowl of Hominy Soup.
“I want one of those,” a customer told the waitress after hearing the inappropriate grunts I was making.
On Saturdays in the cool weather, Fernando make a traditional Ajiaco soup from Bogota, which uses three different kinds of potatoes: russet, red and imported Columbian creole potatoes.
And by year end he may be serving special South American infused cocktails! I’m thinking cocktail party soon.