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
Radishes, thinly sliced
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