Southwestern Hominy Stew

Looking back at last year's recipe, I saw that I made hominy, and hadn't made it since. I really liked it, but didn't know what else to do with it as there aren't many recipes to be found. It's just corn, so it can be used in place of corn in soups and stews. I found a recipe for a hominy stew in the Moosewood cookbook, and thought it would be delicious. I adapted it a bit from the original, and loved it!

Southwest Hominy Stew

adapted from Moosewood Restauran Low-Fat Favorites

1 large onion, chopped

2 medium carrots, sliced thinly

3 garlic cloves, minced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 tsp. ground cumin

1 tsp. chili powder

2 chipotles in adobo, minced

1 15 oz. can organic kidney beans

1 15 oz. can crushed tomatoes, drained

1 15 oz. can white hominy, drained

2 c. organic veggie or chicken stock

salt and pepper

Parsley or cilantro, for garnish

Parmesan or cheddar cheese, for garnish

Heat a soup pot over medium-low. Add onions, peppers, carrots and garlic. Season with salt and pepper, saute for 10 minutes, or until softened.

Add cumin, chili powder, chipotles, beans, tomatoes, hominy, and stock.

Turn to high, bring to a simmer, turn to low, cover and cook for 20 minutes.

Ladle into bowls and serve with cheese and cilantro.

Serves 4 - Calories per serving 280 (doesn't count cheese garnish)