Hominy Chili
December 13, 2017
Hominy Chili
- Yield: 4-6 servings 1x
Ingredients
Scale
- 2 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 1 poblano pepper, seeded and chopped
- 3 garlic cloves, minced
- 4 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5-ounce) can whole fire-roasted tomatoes, crushed by hand
- 1 (15.5-ounce) can white hominy, drained and rinsed
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (15.5-ounce) can red kidney beans, drained and rinsed
- Garnishes (optional)
- 1/2 medium red onion, finely chopped
- Sour cream
- 1/2 cup cilantro leaves, chopped
- ¼ pound cheddar cheese, shredded (1 cup)
- Lime wedges
- 1 avocado, sliced
Instructions
For the soup, heat vegetable oil in a large pot or Dutch oven set over medium-high heat. Add the onions and pepper and cook, stirring, until softened and beginning to brown, 5 minutes. Add the garlic, chili powder, cumin, coriander, salt, and cayenne pepper, if using. Cook, stirring constantly, until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes and bring to a simmer, scraping any browned bits off the bottom of the pan. Add the hominy, black beans, kidney beans, and 4 cups water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until thickened, 45 minutes. Season to taste with salt.
To serve, ladle the soup into serving bowls and serve with bowls of the garnishes, if desired.