Hen Stew with Pineapple Chicha and Creamy Cheese Hominy

Instructions

1. 1

   Season the hen with 1 teaspoon of the salt, the black pepper, cumin, and half of the garlic. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   In a large pot, heat the achiote oil over medium heat. Brown the hen in batches for 8 to 10 minutes, until colored on several sides. Remove and set aside.

3. 3

   In the same pot, add the chopped onion, red bell pepper, and remaining garlic. Cook for 5 minutes, stirring, until the vegetables soften.

4. 4

   Add the tomato, dried oregano, grated panela, half of the cilantro, and the parsley. Cook 4 minutes more until a juicy base forms.

5. 5

   Return the hen to the pot. Add the pineapple chicha and orange juice. Once it reaches a gentle boil, lower the heat, cover partially, and cook for 70 to 75 minutes, until the hen is very tender and the sauce thickens slightly. Adjust with the remaining 1 teaspoon salt if needed.

6. 6

   Meanwhile, combine the sliced red onion with the lime juice, apple cider vinegar, water, and a pinch of salt. Let it sit for at least 20 minutes so it turns lightly pink and pickled.

7. 7

   For the creamy hominy, place the cooked hominy in a saucepan with the milk and butter. Cook over medium-low heat for 8 to 10 minutes, stirring, until heated through and slightly creamy.

8. 8

   Add the fresh cheese to the hominy and stir gently for 2 more minutes, allowing some of the cheese to melt and some to keep its texture. Adjust salt to taste.

9. 9

   If you want to keep the hominy warm before serving, cover it and hold it in the oven at 200 °F / 95 °C for up to 15 minutes.

10. 10

    Serve a base of creamy hominy on each plate, top with a portion of hen and plenty of sauce, and finish with the pickled onion and remaining cilantro.