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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