Green Chili and Hominy Stew
Green Chili and Hominy Stew
Corn, beans, and chilies are important staples of Indigenous tribes of the southwest. This stew contains a base of onions, garlic, and celery, with roasted chilies, hominy, and pinto beans simmered for an hour. It’s simply seasoned with cumin, coriander, and sea salt. Then at the last minute of cooking, spinach and cilantro are stirred in. This stew is very filling and full of flavor considering that it’s vegan and contains no colonialist ingredients.
Ingredients
- 1 tbsp olive oil
- 4 garlic cloves minced
- 1 medium onion diced
- 2 stalks celery diced
- 4 cups hominy
- 2 cups pinto beans
- 2 poblano peppers
- 2 fresno chilies
- 1 small green bell pepper
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 4 cups water
- 2 tsp salt
- 1 bunch spinach washed and chopped
- 1/2 cup cilantro chopped
Instructions
- Place the peppers on a wire rack. Broil in the oven for 4-5 minutes a side until the skins have been charred. Peel the skins. Seed. Dice all of the peppers. Set aside.
- Heat up the oil in a large pot over medium high heat. Sauté the onions, garlic, and celery for 10 minutes.
- Add in the hominy, beans, diced peppers, cumin seeds, and ground coriander.
- Pour in the water. Season with salt. Simmer for 10 minutes. Cover. Reduce the heat to low and simmer for an hour.
- Stir in the spinach and cilantro. Cook for a minute, then turn off the heat.
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