Black Bean and Hominy Stew
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
4 serv.- tablespoons extra virgin olive oil↗2
- green bell pepper, coarsely chopped1
- medium onion, coarsely chopped↗1
- large garlic clove, minced↗1
- lb smoked ham, sliced 1/2 inch thick and cut into 1/2-inch dice↗1⁄2
- teaspoon ground cumin↗1⁄2
- teaspoon coriander1⁄2
- chipotle chile in adobo, minced (about 1 teaspoon)1
- (15 ounce) cans black beans, drained↗2
- (15 ounce) can hominy, drained↗1
- cups chicken broth↗1 1⁄2
- cup cilantro, finely chopped↗1⁄4
- salt, to taste↗
- fresh ground pepper, to taste↗
- cup cheddar cheese, shredded↗1⁄2
Step-by-step instructions
- 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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