Hominy-Avocado-Red Onion Salad

Recipe from Connie Howard, candidate for master's in liberal arts at Stanford!

  1. If you're starting from scratch: Soak posole for at least 3 hours or overnight. Drain, add fresh water and the bay leaves, and boil in a medium saucepan until soft enough to chew comfortably (some people like it at 30 minutes, some people prefer it at 2 hours) Drain again. Remove and discard bay leaves. (Alternatively, if you're using canned hominy, begin with step 2.)

  2. Halve and pit the avocados. An easy way to chop avocados: make the cuts in the avocado while it's still in its skin, and then scoop it out. Make 1/3 inch cubes. Place hominy in large bowl, put avocado on top and squeeze juice of lemon over avocado. Add cilantro and all of the remaining ingredients and mix thoroughly but carefully (try not to mash the avocado). Garnish with the cilantro sprigs.

Marianne Mueller
Last modified: June 9, 2006