White Hominy Stew with Chipotle
Mark Boughton Photography / styling: Teresa Blackburn
- Yield: 8 servings
Ingredients
- 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
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.
Nutritional Info *per serving
- Calories 119
- Fat 2g
- Cholesterol 0mg
- Sodium 451mg
- Carbohydrate 22g
- Fiber 5g
- Protein 3g