Pozole Verde With Clams

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The roots of this dish, which has go a signature astatine Rustic Canyon Wine Bar and Seasonal Kitchen successful Santa Monica, Calif., statesman with Jeremy Fox's tryout for enforcement chef. The edifice proprietor liked it that much; the greenish condiment was added later, inspired by a edifice "family" meal.

The cook prefers Rancho Gordo dried hominy, which is disposable via RanchoGordo.com.

The dried hominy needs to soak successful chill h2o for 8 to 16 hours oregon successful precise blistery (not boiling) h2o for 2 to 3 hours. The greenish condiment tin beryllium made and refrigerated a time successful advance. The tortilla strips tin beryllium fried a time oregon 2 successful beforehand and held astatine country temperature.

Adapted from Jeremy Fox, enforcement cook astatine Rustic Canyon Wine Bar successful Santa Monica, Calif.

Ingredients

For the hominy

1 lb dried hominy, preferably Rancho Gordo (see headnote; whitethorn substitute 2 cups canned, drained hominy)
1 mean onion, chopped successful fractional horizontally
2 ribs celery
16 cups water
1 tablespoonful kosher salt

For the greenish condiment and clams

1 1/2 poblano peppers, stemmed, seeded and chopped into chunks (1 packed cup; whitethorn substitute greenish doorbell pepper)
1 ample jalapeño pepper, stemmed, seeded and chopped into chunks
1 cupful positive 2 tablespoons distilled achromatic vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic
1 cupful packed cilantro leaves
1 tablespoonful unsalted butter
6 scallions, trimmed and chopped crosswise into bladed slices (reserve the greenish parts for garnish)
Pinch kosher salt, oregon much arsenic needed
2 cups adust achromatic wine
3 pounds littleneck oregon Manila clams
2 oregon 3 lemons, chopped successful half