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Hominy Chili

  • Author: kelsey nixon
  • Yield: 4-6 servings 1x


  • 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


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.