May 3, 2009 at 11:47 am (Main Dish, Mexican, canned diced tomatoes, canned kidney beans, green bell pepper, hominy, mole sauce, onion, serrano peppers, stovetop, vegetable oil)
Makes 8 servings.
1/2 onion, minced
1 green pepper, diced
1 serrano pepper, seeded and minced
2 t vegetable oil
15 oz canned diced tomatoes
15 oz canned kidney beans, drained and rinsed
15 oz white hominy, drained and rinsed
2 T prepared mole sauce
1 C water
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In soup pot, saute onion, pepper and chili in oil over medium-high heat until onion is soft, about 4 to 5 minutes. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 10 minutes, covered.
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April 5, 2009 at 12:01 pm (Main Dish, beef bouillon, bottled hot sauce, canned garbanzos, chili powder, garlic, hominy, long-grain white rice, olive oil, onion, oregano, pimiento-stuffed olives, sour cream, stovetop, tomato paste)
Serves 2.
1 medium onion, chopped (about 1 cup)
2 T olive oil
3 large cloves of garlic, minced (about 1 T)
1 T chili powder
1 t dried oregano (preferably Mexican)
2 C water
1 beef bouillon cube
19 oz canned chickpeas, drained
3 T tomato paste
16 oz canned hominy OR 2/3 C raw white rice
Possible garnishes:
Bottled hot sauce
Sour cream
Chopped raw onion
Corn chips
Chopped pimiento-stuffed olives
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1. In a 2 1/2- to 3-qt saucepan, over medium heat, sute the onion in the olive oil for about 3 minutes.
2. Stir in the garlic and continue to saute 2 more minutes. Do not brown the garlic.
3. Stir in chili powder and oregano. Saute another minutes.
4. Add water, bouillon cube, chickpeas and tomato paste. Stir well to dissolve bouillon and tomato paste. Bring to a simmer and simmer steadily for 15 minutes, stirring occasionally. (Can be prepared ahead and reheated.)
5. Meanwhile, cook rice separately. Or, if using hominy, heat through in a separate saucepan.
6. To serve, put a portion of rice or hominy in a soup bowl, then ladle in hot soup. Serve with hot sauce and all or some of the garnishes set out in small bowls.
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April 3, 2009 at 5:44 pm (Main Dish, Mexican, carrots, chicken thighs, cilantro, garlic, green enchilada sauce, ground cumin, hominy, limes, mexican-style diced tomatoes, onion, slow cooker, tortilla chips)
Work: 10 minutes
Total: 3 1/2 hours
Serves: 4
15 oz can yellow or white hominy, drained
14.5 oz can Mexican-style diced tomatoes
10 oz mild green enchilada sauce
2 carrots, diced
1 medium onion, chopped
3 garlic cloves, minced
2 t ground cumin
5 chicken thighs (1 1/2 lb), skin removed
Chopped cilantro (optional)
Lime wedges (optional)
Tortilla chips (optional)
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1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-qt slow cooker. Add chicken and stir to combine. Cover and cook on high 3 to 3 1/2 hours until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.
2. Remove chicken; pull meat off bones into large shreds. Stir back into slow-cooker. Stir in cilantro, if using. Serve with lime wedges and tortilla chips.
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