Ingredients
Scale
- 1 14 oz (397 gr) bag of yellow or golden hominy corn
- Water to rinse, soak and cook the hominy
- 1 cup cooked cassava, cut into chunks
- 1 cup fried pork belly, cut into chunks
- Butter or oil (To grill the arepas)
- Salt to taste
Instructions
- Place the hominy in a large bowl and take out any dirt or bad corn kernel you may find. Then, rinse the hominy with water and drain it. Finally, cover it with enough water and let it soak overnight at room temperature.
- The next day, drain the hominy and put it in a medium pot. Cover it with enough water, season with salt to taste, cover the pot and bring the water to a boil on high heat. Then, reduce the heat to medium low and cook the hominy for about 2 hours or until tender. Every now and then check the water level and add more if you think it’s necessary.
- Once the hominy is ready, drain it well and let it cool completely. It’s very important to make sure that the hominy is as dry as possible so the “masa” or dough doesn’t come out too soft and watery.
- Grind the hominy, cassava and fried pork belly using a food grinder or a food processor until you get a smooth dough. Taste for seasoning and add more salt if needed. Let the dough rest to dry for at least 20 minutes so it’s not too sticky to work with.
- Make small balls with the dough and flatten them with a tortilla press, the bottom of a plate or a pot.
- Cover a pan or grill with butter or oil and grill the arepas on medium high heat for 3-5 minutes per side or until golden brown.