Thank you, Cooking Light, for another delish soup recipe 🙂 I had never cooked with hominy, so I was anxious to try this recipe when I saw it. According to Bush Beans, hominy is: “Quality–from start to finish. Our delicious White Hominy comes from the tender center of only the finest white corn. We carefully steam each corn kernel and remove its outer hull to leave you with this tasty-textured dish.”
- 2 (15-ounce) cans no-salt-added cannelloni beans or other white beans, rinsed, drained, and divided
- 1 tablespoon of olive oil
- 1 (4-ounce) meatless Mexican chipotle sausage, finely chopped
- 1 ½ cups of chopped white onion
- 3 garlic cloves, minced
- 2 poblano chiles, seeded and chopped
- 2 teaspoons of chili powder
- 1 teaspoon ground cumin
- 1 ½ cups of water
- 2 tablespoons chopped fresh oregano
- 2 teaspoons hot pepper sauce (such as Tabasco)
- ½ teaspoon salt
- 1 (15.5-ounce) can white hominy, rinsed and drained
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped fresh cilantro
- 8 lime wedges
- Mash 2/3 cup beans with a fork.
- Heat a large Dutch over medium heat. Add oil to pan; swirl to coat. Add sausage, and sauté for 4 minutes. Add onion, garlic, and poblanos; sauté 6 minutes. Add chili powder and cumin; cook 30 seconds, stirring constantly. Add mashed beans, whole beans, 1 ½ cups water, and the next 4 ingredients (through hominy). Bring to boil. Cover, reduce heat, and simmer for 20 minutes or until slightly thickened.
- Stir in green onions and cilantro.
- Serve with lime wedges.
(My personal addition would be Monterey Jack cheese and tortilla chips!)
NUTRITIONAL INFORMATION -> Serves: 4 – serving size: 1 ½ cups. Calories: 261; Fat 6.1g; Protein 14.4g; Carb 41.4g; Fiber 9.7g; Chol 0mg; Iron 3.1mg; Sodium 596mg; Calc 89mg