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White Bean And Hominy Chili
Posted By archives On March 25, 2010 @ 2:20 pm In Beans and Legumes,Soups and Stews | 1 Comment
Submitted by: Courtney
This is from Nava Atlas’ site www.vegkitchen.com. I thought it might go well with the recent interest in corn bread! Plus, it is nice and warming on these cold winter nights!!
6 to 8 servings
This offbeat chili is a pleasant introduction to whole hominy, if you’ve never tried it before. Hominy results from soaking corn kernels until the hulls come off. You’ll find canned hominy shelved near other canned corn products on supermarket shelves.
1 large onion, chopped
2 cloves garlic, minced
1 medium red or green bell pepper, cut into short, narrow strips
2 medium sweet potatoes, peeled and diced
2 cups water
1 16-ounce can great northern beans, drained and rinsed
1 16-ounce can whole white hominy
1 16-ounce can salt-free diced tomatoes, undrained
1 cup frozen corn kernels, thawed
1 4-ounce can chopped mild green chilies,
or 1 to 2 chopped canned chipotle chilies in adobo sauce, more or less to taste (see Note)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro or parsley
Salt to taste
Dried hot red pepper flakes to taste, optional
Heat some water to sauté in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Stir in the bell pepper, sweet potatoes, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10 to 15 minutes.
Add the beans, hominy, tomatoes, corn, chilies, cumin, and oregano. Simmer gently for 20 to 25 minutes longer. Stir in the cilantro, and taste first before adding any salt. You may not need any due to the canned beans and hominy. If desired, season with red pepper flakes if you are not using chipotles.
The stew should have the consistency of a thick chili–moist, but not soupy. Add a bit more water if too thick. Serve at once, or let stand off the heat for an hour or so, then heat through before serving.
NOTE: Using chipotle chilies will give this stew a smoky flavor, and will be spicier effect than if using mild green chilies.
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