A Northerner tells a waitress that he wants to order grits. “, sir?” the waitress asks. “Oh, about four or five,” replies the confused customer..
Heirloom yellow hominy corn is nixtamalized, then simmered until the kernels have popped and become tender. The cooked corn is cooled by being rubbed between your palms under cold running water, with the pericarp (the skin that gets stuck in your teeth when you eat corn on the cob) being left behind. The corn is then set aside until ready to use.
To prepare the dish, slowly fry diced bacon on a cast iron comal or in a heavy skillet until all the fat has rendered and the bacon is very crisp. Remove the bacon to the side to drain, and pour off all but a tablespoon of the fat from the pan.
Roast a plum tomato or two in a very hot oven until blistered, then remove and allow to cool.
Meanwhile, return the comal to the stove and add half a chopped yellow onion and a diced Poblano pepper and saute until lightly browned. Add hominy and garlic and cook until vegetables are nicely browned. Dice the roasted tomatoes and add to the pan with some fresh minced garlic, chili powder, a little filtered water and some oregano (Mexican preferred). Allow to simmer, stirring often until the sauce begins to tighten, about 5 minutes.
Pour hominy into serving bowls, dress with reserved bacon, fresh cilantro and chipotle crema and serve immediately.