Vegetarian Hominy Chili Recipe
This posole-inspired chili is easy to make, and a great vehicle for all sorts of fun toppings.
Ingredients
- 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
Directions
- 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.
- Simmer for 20 minutes, adding water to thin it out if necessary. Test again for seasoning, and add salt if necessary.
- Top with whatever youâd like. I went with avocado, radishes, cabbage, red onion, queso fresco, cilantro, and lime juice â but feel free to experiment with your own toppings!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 6 servings | |
| Calories 214 | |
| Calories from Fat 42 | 20% |
| Total Fat 4.71g | 6% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 854mg | 36% |
| Potassium 1162mg | 33% |
| Total Carbs 41.55g | 11% |
| Dietary Fiber 10.8g | 36% |
| Sugars 16.68g | 11% |
| Protein 6.79g | 11% |
