Southwestern Hominy Stew
Recipe from the Wyllie Fox Farm Kitchen
2 bell peppers, 1 each red & green
1 cup chopped onions
3 large garlic cloves, crushed
2 medium potatoes, cut into 1” chunks
2 cups frozen lima beans
1 jalapeño, seeded & minced
2 tsp cumin
1 tsp salt
3 cups vegetable broth
2 cups canned tomatoes, chopped & juice reserved
1 15-oz can hominy, drained & rinsed
1 tbsp chopped fresh cilantro
Roast the bell peppers by placing them directly over a gas burner on high heat. Turn the peppers every minute or so until the skinned are blackened all around. (Alternately place them under a broiler, turning occasionally.) Place the roasted peppers under an overturned bowl and allow to cool. Remove stem, seeds & blackened skin, and coarsely chop.
Combine the onions, garlic, lime beans, jalapeño, cumin, salt & vegetable stock in a large soup pot. Cover & bring to a boil, then lower the heat & simmer for 5 minutes. Add the tomatoes & their juice, the roasted peppers & hominy. Simmer, covered, for about 15 minutes until the potatoes are tender. Add the cilantro & serve.
Serves 4
www.wylliefoxfarm.com