• Chipotle Hominy Stew

    Posted on April 7, 2011 by in Appetizers, Legumes, Main Courses, Soups


    This warmly spiced Mexican stew gets a bit of zip from the chipotle peppers, and is full of chewy hominy and beans with a kick of lime. It’s a great dish to feed to anyone, vegan or not, and can be dressed up with an array of delicious toppings! This recipe appeared in The Vegan Girl’s Guide to Life, photo by Hannah Kaminsky.

    1 tablespoon olive oil
    1 medium red onion, diced
    4 cloves garlic, minced
    1 teaspoon salt
    1 teaspoon black pepper
    1 teaspoon ground cumin
    1 tablespoon epazote or oregano
    1 to 3 teaspoon adobo sauce from canned chipotles, based on your spice preference*
    1 chipotle chili, finely diced
    1 (29 ounce) can of prepared hominy, drained and rinsed
    1 (14 ounce) can of pinto beans, drained and rinsed
    1 (28 ounce) can of diced tomatoes, preferably in juice
    28 ounces of water
    Juice of 1 lime, 3 to 4 tablespoons

    Garnish options:
    Chopped cilantro
    Radishes, thinly sliced
    Diced avocado
    Shredded lettuce
    Crushed tortilla chips
    Non-dairy sour cream

    In a 5-quart saucepan, heat the oil over medium heat. Add the onion and cook 3 to 5 minutes, or until translucent. Add the garlic, cook for 2 minutes, then add salt, pepper, cumin, epazote, chipotle in adobo, and diced chipotle. Stir to combine. Add the pinto beans and hominy, and then add the can of diced tomatoes. Fill the can with water, add it to the pot, and stir to combine. Cover and bring to a boil, then reduce the heat and simmer for 10 minutes, partially covered. After 10 minutes, add the lime juice. Allow the stew to sit for 5 to 10 minutes to combine the flavors. Taste for seasoning, then divide among soup bowls and garnish as desired.

    *Many brands of chipotle in adobe contain gluten.  Please read labels carefully when purchasing.

    4 to 6 servings

    The time needed to cook this recipe is under 30 min

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One Responseso far.

  1. Jay says:

    I’ve been looking for a good hominy recipe for the two cans I’ve had sitting in my pantry for ages. This was good! I sent the leftovers home with a non-vegan friend who enjoyed it too. Served with diced avocado and crushed tortilla crisps.

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