White Hominy Stew with Chipotle
- Yield 8 servings
A really simple stew using white hominy, chipotle peppers and tomatoes makes a wonderful base to which you can add seasonal vegetables, tofu or tempeh.
Mark Boughton Photography / styling: Teresa Blackburn
Ingredients
- 2 teaspoons corn or canola oil
- 1/2 medium onion, chopped
- 1/2 -- green bell pepper, chopped
- 1/2 -- yellow bell pepper, chopped
- 2 -- garlic cloves, minced
- 1 teaspoon oregano
- 1 -- chipotle chili in adobo, minced*
- 1 -- (28-ounce) can chopped tomatoes in juice
- 2 -- (15.5-ounce) cans white hominy, rinsed and drained
- 1 -- (15.5-ounce) can vegetable broth
- -- Juice of 1 lime
- 2 tablespoons minced cilantro
- -- Salt to taste
Instructions
- Heat oil in a large nonreactive saucepan over medium heat. Saute onions, peppers, garlic and oregano 3 minutes until slightly softened. Add chipotle chilies, tomatoes and juice, white hominy and vegetable broth. Bring to a boil, reduce heat and simmer slowly 35 minutes. Add lime juice and cilantro, season with salt and serve.
*Available canned in the ethnic aisle of some supermarkets and specialty food stores.
