I made this when my hubby and I weren’t feeling so great. My tummy was feeling a little sick and I only wanted hominy, for some reason. 🙂 It’s mildly flavored, but comforting. Good stand in for chicken noodle for the vegan crowd when you’re not feeling great. 🙂
28 oz. can hominy, drained
7 cups vegetable stock (to make your own follow this link 🙂 https://theinternationalveggie.com/make-your-own-vegetable-stock/)
1 large yellow onion, chopped
2 garlic cloves, run through garlic press
1/2 butternut squash, cubed in 1 1/2″ cubes, seasoned with a pinch each of corriander, cayenne, and ground cloves, salt
5 celery stalks, with leaves, sliced in 1 1/4″ in diagonal slices
2 tbsp extra virgin olive oil
2/3 cups canned black beans, drained and rinsed
3 small red potatoes, cubes in 1 1/2″ cubes with skin
8 whole peppercorns
1/2 lime, juiced
1 whole serrano pepper
3/4 tsp salt, more to taste
1) Heat olive oil in dutch oven/stock pot over medium heat, when hot, add onion.
2) When onion has begun to brown,add serrano and let set a few minutes, add peppercorns and squash and let hang out for 5 mins or so, turning occasionally.
3) Add garlic until fragrant. Add hominy and let cook a minute. Turn down heat a little, low medium, then celery stalks, let cook an additional 5 mins.
4) Add vegetable stock, a thick rich flavored broth is best for this recipe, as it is very mild in the spice dept. If your broth is not very flavorful, it will be very flat. Let cook on a rolling boil for about 15 mins, add potatoes.
5) When vegetable are almost done through, add black beans and let cook a fee minutes to let flavors meld. Add parsley, salt and lime juice.
To serve, you can add your favorite toppings, I ate it with lime juice serrano pepper and avocado, as pictured above.
1g saturated fat
1.1g polyunsaturated fat
4.9g monounsaturated fat
70 g carbs
21.7% vitamin A
38.9% vitamin C