See simple hominy recipe with paio and dried meat – 07/11/2023 – Food

A classic recipe from the Minas Gerais menu, the canjiquinha with paio and dried meat is an option for those who think that soup is not part of the dinner menu, but also want to ward off the cold.

The recommendation is from chef and producer Gilberto Geronimo Oller, Peninha, who was in charge of the Pitanga restaurant for 14 years until he handed over the operations in 2012. In the tip, the canjiquinha is considered easy and can be made in up to an hour. Yields up to six generous servings.

Difficulty level: Easy
Preparation time: up to one hour
Performance: six parts

INGREDIENTS

• 3 tablespoons olive oil
• 3 minced garlic cloves
• 300 g desalted beef jerky, cut into pieces
• 1 paio unit (150 g)
• 2 liters of water
• 150 g of yellow corn canjiquinha or corn grits
• 2 bay leaves
• Salt and black pepper to taste
• 3 finely chopped kale leaves

METHOD OF PREPARATION

Sauté garlic in olive oil. Add the dried meat and paio and sauté for approximately 2 more minutes. Add the water and let it cook until the dried meat is soft. Remove the dried meat and paio from the pan.

In the remaining water, add the canjiquinha, bay leaf, salt and pepper and cook for about 25 minutes. Stir constantly and add more water if necessary. When the quirela is soft, add the shredded dried meat, the sliced ​​paio and the cabbage. Mix well and serve next.