Prep: 15 minutes Cook: 40 minutes
By Jesse Miner
Comforting Mexican stew featuring hominy, beans and vegetables subtly spiced with New Mexican chile powder.
- 1/4 cup vegetable broth or water
- 1 yellow onion, peeled and diced
- 1 bell pepper, diced
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 5 sage leaves, minced
- 1 tbsp New Mexican red chile powder
- 2 tsp cumin
- 2 tsp ground coriander
- 1/2 tsp salt
- 28 ounces hominy, drained and rinsed
- 30 ounces pinto beans, drained and rinsed
- 15 ounces diced tomatoes, with juices
- 3 cups vegetable broth or water
Heat 1/4 cup of vegetable broth in large pot over medium heat. Add onion, bell pepper, celery, carrot and garlic and saute until onions are translucent, about 5 minutes.
Add sage, chile powder, cumin, coriander, and salt and stir to combine.
Add hominy, pinto beans, diced tomatoes and 3 cups of vegetable broth. Turn up heat and bring to a boil. Reduce heat to a rapid simmer and cook for 20-30 minutes, until stew has reduced to desired thick consistency.
Note: If using dried hominy and pinto beans, cook 1/2 pound of each, and then add cooked hominy and pinto as directed above. Great online resource for dried hominy, beans and spices: Rancho Gordo New World Specialty Food - www.ranchogordo.com