Red Hominy Stew

Name: Red Hominy Stew
Yield: Makes 4 servings
Ingredients: Yellow onion, 1½ cups (7½ oz/215 g) finely chopped; Garlic, 1 tablespoon finely chopped; White hominy, 1 large can (29 oz/910 g), drained; Carrot, 1, peeled and thinly sliced; Avocado, 1 large, pitted and diced; Radishes, 8, thinly sliced; Sea salt and freshly ground pepper; Lime juice, 1 tablespoon; Finely grated lime zest, 1½ teaspoons; Canned, diced fire-roasted tomatoes in juice, ½ cup (3 oz/90 g); Yukon Gold potato, 1, peeled and cut into ½-inch (12-mm) cubes; Fresh cilantro, ½ cup (⅔ oz/20 g) chopped; Extra-virgin olive oil, 1 tablespoon; Vegetable broth, 2 cups (16 fl oz/500 ml); Warm corn tortillas or tortilla chips, for serving; Ground cumin, 1½ teaspoons; Dried Mexican oregano, 1½ teaspoons; Ancho chile powder, 1 teaspoon; Cotija cheese, ½ cup (2½ oz/75 g) crumbled; Canned chipotle chiles in adobo, 1 tablespoon chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Posole is traditionally made with long-simmered pork and dried hominy. This meatless version is equally delicious and comes together in a fraction of the time, thanks to the use of canned hominy.

Ingredients

Extra-virgin olive oil, 1 tablespoon
Yellow onion, 1½ cups (7½ oz

Dinner
Autumn
Vegetarian

Method

In a Dutch oven or other large, heavy pot, warm the oil over medium-high heat. Add the onion and carrot and cook until just tender, 4 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the chipotle chiles, cumin, oregano, and chile powder, and sauté for about 10 seconds.
Stir in the hominy, broth, tomatoes, potato, and 2 cups (16 fl oz/500 ml) wat