Vegetarian Hominy Chili

Hominy Chili

Sometimes, recipes don’t turn out as planned. I had grand plans last week to make posole using the bag of Rancho Gordo hominy that had been sitting in the pantry for far too long. After deciding on a recipe from 101 Cookbooks and starting to cook the hominy, I realized the ground chile I bought was way too spicy and definitely wouldn’t work with that particular recipe.

So, I changed my plan halfway through. I pureed and strained the dried chiles that were cooked with the hominy, and added a small amount of the too-spicy ground chile I bought to get to the right level of heat. I then added some pureed tomatoes, making my creation more of a chili than a posole. I ended up loving the texture and sweetness that the tomatoes added.

I had originally planned on a bunch of posole toppings, so I just used the same ones for my “hominy chili”: avocado, radishes, cabbage, red onion, queso fresco, cilantro, and lime juice. The combination of flavors and textures went wonderfully with the creamy, hearty stew. It started off as a mistake, but the end result was a keeper!

Vegetarian Hominy Chili

Hominy Chili

Ingredients (6-8)

    For the Chili

    • 16 oz. dried hominy, soaked overnight
    • 1 medium onion, diced
    • 3 garlic cloves, peeled and smashed
    • 3 dried red pasilla chiles
    • 2 tsp. dried Mexican oregano
    • 4 cups tomato puree
    • 1/2 tsp. ground cumin
    • Hot chile powder, to taste
    • Salt, to taste

    Toppings

    • Sliced avocado
    • Thinly sliced radish
    • Shredded cabbage
    • Thinly sliced red onion
    • Queso fresco (or cheese of choice)
    • Cilantro
    • Lime wedges

    Instructions

    Hominy Chili

    Place the hominy, onion, garlic cloves, chiles, and oregano in a large pot along with 4 quarts of water. Bring to a boil, then simmer until the posole is tender. Many of the kernels will sort of pop open into popcorn shapes. This took about an hour and a half, but it will depend on how long the hominy has been soaked. Season with salt.

    Carefully remove the chiles and garlic and place in a blender along with enough of the cooking liquid to get it moving (be careful not to puree the actual hominy). Strain the puree and add it back to the pot along with the tomato puree, ground cumin, and chile powder.

    Hominy Chili

    Simmer for 20 minutes, adding water to thin it out if necessary. Test again for seasoning, and add salt if necessary.

    Hominy Chili

    Top with whatever you’d like. I went with avocado, radishes, cabbage, red onion, queso fresco, cilantro, and lime juice – but feel free to experiment with your own toppings! I’ve even been eating it for breakfast with an egg on top…

    Have you ever had a kitchen mistake become a success?

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    • http://twitter.com/InAndAroundTown In and Around Town

      Looks like a pretty delicious “mistake” to me! I have never used hominy before…

    • http://twitter.com/tri2cook Shannon G

      ooh, good save with that one! sometimes its totally a necessity to adapt on the fly :)

    • http://twitter.com/MichellePC Michelle Collins

      Looks like you turned this recipe around in a fantastic way!

    • http://www.confessionsofachocoholic.com/ Bianca Garcia

      I’ve had plenty of kitchen fails that turned out to be pleasant surprises. This sounds amazing, and I like the idea of eating it for breakfast with an egg on top!

    • http://www.acambridgestory.com Emily

      I love your kitchen save :) I don’t think I’ve ever cooked with hominy.. sounds yummy!

    • Sacha

      It’s that time of year when something like this is just what we all need. What a wonderful creation!

    • http://twitter.com/TraveleatloveMM Meghan M.

      This sounds really good. As a toppings lover, I am especially interested in the great variety you have there! :)

    • http://megan-deliciousdishings.blogspot.com/ Megan

      I love when mistakes turn out to be really good. I love all your fresh, crunchy toppings on here.



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