Fried Hominy

• 1 pound dried hominy (posole), soaked overnight (see note)
• 1 white onion, cut in half
• 1 head garlic, cut in half
• 1 carrot, cut in half
• 2 bay leaves
• 10 to 15 sprigs thyme
• Salt
• 1/2 cup paprika
• 1/2 teaspoon mustard powder
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chipotle or other chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 tablespoon sugar
• 1 gallon neutral oil for deep frying, like grapeseed or corn
• Lime wedges

1. Drain hominy and combine in a stockpot with onion, garlic, carrot, bay leaves, thyme and water to cover.
2. Cook 1 to 11/2 hours, until kernels are tender and just beginning to split.
3. Season with salt to taste.
4. Let sit for 1/2 hour, then strain and remove vegetables.
5. Continue to strain as kernels cool; hominy can be refrigerated at this point for up to 2 days.
6. Mix together remaining dry ingredients with about 1/2 tablespoon salt; taste and adjust seasoning.
7. Make sure kernels are as dry as possible.
8. Place oil in deep pot and heat to 375 degrees.
9. Pour hominy into pot, in batches if necessary.
10. If oil spatters, partially cover pot.
11. Fry, stirring occasionally, until kernels begin to brown, 4 to 5 minutes.
12. Drain on paper towels, then toss with salt and spice mix.
13. Serve with lime wedges.

hominy, white onion, garlic, carrot, bay leaves, thyme, salt, paprika, mustard powder, ginger powder, garlic, onion powder, other chili powder, ground cumin, ground coriander, sugar, gallon neutral oil, wedges

Taken from cooking.nytimes.com/recipes/9310 (may not work)