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

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
Stew
Vegetarian
Autumn

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

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Red Hominy Stew

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