Ingredients
Equipment
Method
- Blanch hominy. Bring a large pot of salted water to a boil. Add hominy. If you are using canned hominy, immediately remove from the heat, cover and let bloom in the hot water while you prepare the sauce. If you are using fresh hominy, let cook for 3-4 minutes or until just tender. Remove from heat, cover and let sit.
- Saute the vegetables. Heat oil a large (12-inch) frying pan over medium-high heat. Add onions and bell pepper and season with salt and pepper. Let cook, stirring occasionally, until onions are just starting to brown. Add garlic and cook a minute more.
- Cook down the tomatoes. Add tomatoes and cook until they start to break down, about 10 minutes.
- Combine with hominy. Add remaining ingredients. Drain hominy and add that to the pan as well. Reduce heat to medium-low, cover and simmer until hominy is tender and vegetables are cooked through, about 10 minutes more. Sauce should be slightly thickened, if it is a bit runny, remove the lid and let cook a few minutes more. Taste and season with salt if needed. Spinkle with a handful of chopped parsley.
- Serve. Serve immediatley with rice (I like to serve it with this Coconut-Cilantro Rice) as a vegan main or as a side dish.
Nutrition
Video
Notes
- Hominy: If you can find (or make your own) freshly nixtamilized hominy use that here. If all you can buy is canned hominy, that will work too. Just cook it a little less so it doesn't fall apart.
- Controlling the spice level: Cut the amount of pickled jalapeños in half if you are sensitive to spice and add just a pinch of chipotle chili powder.
- Make ahead instructions: This is a great dish to make in advance as it improves in flavor the longer it sits. It will keep in the refrigerator for up to a week or in the freezer for up to 3 months.
- Serving suggestions: Top the dish with lots of fresh, chopped parsley and toasted sliced almonds for texture. I like to serve it with my Coconut-Cilantro Rice. The creamy, slightly sweet rice goes amazing with this dish.