Wednesday, March 7, 2012
Vegetarian Green Chile with Hominy and Pinto Beans
5 lbs roasted, peeled and chopped green chilies
2 large onions chopped fine
12 cloves garlic chopped fine
1 qt. canned whole tomatoes chopped
1 qt vegetable broth
2 TBS dried oregano
4 bay leaves
2 29 oz cans hominy
1 lb pink or pinto beans
salt and pepper to taste
4 TBS oil
Heat oil in a large dutch even or heavy soup pot...add the onions and garlic and saute until they start to brown, then add the chilies.......cook together for about 5 min then add the oregano and bay leaves. Add the tomatoes along with their juice and the vege broth, bring to a boil turn down to simmer add the hominy and cook for about an hour and a half........the liquid should be nicely reduced and thickened.
In a separate pot cover the beans with water, add an onion chopped, a few cloves of garlic 1 TBS cumin, and 2 TBS chili powder.......bring to a boil and cook until about 3/4 cooked.......about an hour and a half.
Drain the beans and add to the chilie hominy mixture and continue simmering until the beans are fully cooked about 30 to 45 min.
Adjust seasonings and enjoy!
The one Mexican member of the monastery thought this dish was a bit too hot........the gringos thought it was just right! Let me know what you think.