White Hominy Stew with Chipotle

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings


2teaspoons corn or canola oil
1/2medium onion, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
2 garlic cloves, minced
1teaspoon 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
2tablespoons 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.

Nutritional Info *per serving

  • Calories 119
  • Fat 2g
  • Cholesterol 0mg
  • Sodium 451mg
  • Carbohydrate 22g
  • Fiber 5g
  • Protein 3g