Black Bean and Hominy Stew |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Mexican-oid comfort food for a chilly autumn evening. Found this with a google search for other uses for hominy than posole (my fave!). The chipotle pepper gives a wonderful flavor but not much heat; I'd add a little cayenne next time, but that's a personal thing. Ingredients:
2 tablespoons extra virgin olive oil |
1 green bell pepper, coarsely chopped |
1 medium onion, coarsely chopped |
1 large garlic clove, minced |
1/2 lb smoked ham, sliced 1/2 inch thick and cut into 1/2-inch dice |
1/2 teaspoon ground cumin |
1/2 teaspoon coriander |
1 chipotle chile in adobo, minced (about 1 teaspoon) |
2 (15 ounce) cans black beans, drained |
1 (15 ounce) can hominy, drained |
1 1/2 cups chicken broth |
1/4 cup cilantro, finely chopped |
salt, to taste |
fresh ground pepper, to taste |
1/2 cup cheddar cheese, shredded |
Directions:
1. In a large saucepan, heat the olive oil until shimmering. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes. Add the ham, cumin, coriander and chipotle and cook until the ham is lightly browned, about 3 minutes longer. Add the black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.
2. Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.
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