The little (
Whole hominy is the only canned vegetable or grain I ever use—both the yellow and the white. Do not even think of making hominy at home—even if “nixtamalization” (the process, as practiced first by the Aztec and Maya of Central America, involves soaking the ripe corn kernels and then cooking them with wood ashes and lime or lye, which removes the outer skin) is something you’ve always wanted to do. Buy the cans!
Before using, always empty the cans of hominy into a colander, rinse under cold water for two minutes, and drain.
With a knife, scissors, or poultry shears, cut down each side of each chicken’s backbone to remove it. Place the cavity surface of the chickens on a cutting board and give them a couple of hits on the breast to flatten them completely. Tuck the wing tips under the wings. Then put the chickens in a shallow dish, and rub them all over with the sage stems and then with
Wipe the sage stems off the chickens, and season them. Pour the remaining olive oil into a hot heavy skillet or onto a griddle, and add the sage stems. Put the chickens skin side down on the stems, and put a weight (bricks on top of a cookie sheet, plate with can on top, etc.) of at least
After the chickens have cooked for 15 minutes, heat the hominy with the chicken stock. Add the ancho chili puree, butter, and sage leaves, and stir until all the hominy is hot and coated with the chili sauce. Season.
Serve the chickens on a bed of the hominy and to garnish, sprinkle the chives over the chickens.
© 2002 Jeremiah Tower. All rights reserved.