The photo really doesn't do justice to this favorite I make time and time again. A hearty, smoky stew where each bowl contains several servings of vegetables. I use edamame in place of lima bean and you won't miss the meat.
This recipe is from Moosewood Restaurant Low-Fat Favorites. My copy of this cookbook has been loved to death with its' cracked binding held together by packing tape.
Southwestern Hominy Stew
1 cup chopped onion
3 large cloves garlic, minced or pressed
2 medium potatoes, cut into 1 inch chunks (about 2 1/2 cups)
2 cups frozen edamame (or lima beans if you prefer)
2 teaspoons cumin
1 teaspoon salt
3 cups vegetable stock
2 cups undrained canned tomatoes, chopped
1 roasted green bell pepper, seeded and coarsely chopped
1 roasted red bell pepper, seeded and coarsely chopped
1 roasted fresh jalapeno, seeded and minced (I keep seeds for more heat)
15 ounce can white hominy, drained
1 tablespoon finely chopped cilantro
Combine the onions, garlic, potatoes, edamame, cumin, salt and vegetable stock in a stock pot or Dutch oven. Cover and bring to a boil, then lower the heat and simmer gently for about 5 minutes. Add the tomatoes and their juice. Stir in the roasted bell peppers, the roasted jalapeno and hominy. Simmer the stew, covered, for about 15 minutes more until the potatoes are tender. Add the cilantro and serve.
Serves 4.
280 calories per 13 ounce serving, 11 grams protein, 1.3 grams fat, 4.2 grams fiber
To roast the peppers and chile: Place them directly on stove burner if you have a gas oven. Center them to maximize contact with the flame. Adjust the flames to medium high heat and, using tongs, turn the peppers and chile every 1 to 2 minutes to char the skin evenly, roasting for 5 to 10 minutes. Remove the blackened skin once cooled.
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