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


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


  1. 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.



Get every new post delivered to your Inbox.

Join 254 other followers