Blog RSS feed

The Full Yield Blog

End of September Hominy and Vegetable Stew

September 26, 2011 | Tags: Deborah Madison , Food , Vegetables | Post comment

End of September Hominy and Vegetable Stew

In the Southwest, what others call hominy we call posole. In both cases it’s corn treated with lime, which gets rid of the outer skin, makes vitamins more accessible, and changes the flavor from sweet to meaty.  I cook frozen posole for an hour, then use it in this stew. You can also use canned hominy if posole isn’t available.

The flavor of the lime-treated corn is robust enough that it makes a good vegetarian dish. But posole cooked with lamb or pork, chicken and/or turkey is good too. I favor adding cooked turkey and turkey stock, unless I’m making it vegetarian. Certainly feel free to add small cubes of meat at the beginning, or cooked meat and poultry when you add the broth.

This is a meal-in-a-bowl kind of dish and a very improvisational one at that.  The recipe includes the posole plus the last summer vegetables, like red peppers and wide Romano beans (or other green beans) and the first delicata or butternut squash.  But this is the kind of dish that can absorb all kinds of ingredients. For example, I’ve added at various times an ear or two of corn, the kernels sliced off of the cob, cooked shell beans (the seeds of mature green beans, such as scarlet runner or dragon tongue), finely sliced cabbage, zucchini, garbanzo beans or other varieties.  If vegetarian, I serve it topped with grated Cheddar. Chopped cilantro is good with both.  In short, this is a dish you can freely make up as you go, leaving it with lots of broth or little, with meat or without.

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 pound squash, such as butternut or delicata, peeled and diced into ½ inch cubes
1 red pepper, cut into 1-inch strips
1 teaspoon dried oregano
red pepper flakes, a couple of pinches
½ to 1 teaspoon ground cumin, to taste
2 cups cooked pozole or canned hominy
4 cups water or meat or poultry stock, and cooked poultry if desired
sea salt
1 cup (or more) green beans, such as Romano, cut into 2-inch lengths

To Finish:
¼ cup or more chopped cilantro
3 ounces grated Cheddar cheese or crumbled feta
smoked paprika, a dash in each bowl

Preparation

1.    Heat the oil in a soup pot.  Add the onion, squash, red pepper, dried oregano and pepper flakes.  Cook over medium-high heat, stirring occasionally, until the onions and squash have begun to color a bit, about 5 minutes.  
2.    Add the cumin, salt, the cooked pozole or hominy, water or broth and meat if using.  Bring to a boil then simmer until the squash is tender, anywhere from 20 to 30 minutes depending on the squash and its actual size. Add the beans about 10 minutes before you want to serve.  Taste for salt—you may need to add more.
3.    To serve, ladle the soups into bowls, add cilantro, a dash of smoked paprika, and grated cheese to each.

Serves 4

Other condiments you might include:
Very thinly sliced cabbage
Diced avocado
Finely diced onion and dried oregano
Diced green chile
Toasted strips of corn tortillas

070-270 070-271 070-272 070-281 070-282 070-284 070-285 070-290 070-291 070-292 070-293 070-293Big5 070-294 070-296 070-297 070-298 070-299 070-300 070-301 070-305 351-018 351-050 351-080 352-001 400-051 400-101 412-600 500-005 500-051 500-201 500-254 500-285 600-199 630-005 630-008 640-444 640-460 640-461 640-553 640-554 640-692 640-721 640-722 640-760 640-792 640-801 640-802 640-811 640-816 640-821 640-822 074-133 074-134 074-135 074-137 074-138 074-139 074-322 074-324 074-325J 074-338 074-343 074-344 074-404 074-674 074-676 074-679 074-924 078-702 083-640 090-055 090-056 090-076 090-077 090-078 090-091 090-160 090-161 090-554 090-600 090-601 090-602 350-001 350-001-LAB 350-001GB2312-LAB 350-018 350-020 350-021 350-022 350-023 350-024 350-025 510-050 510-301 510-306 510-308 510-309 510-405 510-410 510-701 510-702 510-802 510-888 60-DSF 60-DSFA680 600-199 630-005 630-006 630-007 630-008 640-444 640-460 640-461 640-553 640-554 640-692 640-721 640-722 640-760 640-792 640-801 640-802 640-811 640-816 640-821 640-822 640-861 640-863 640-864 640-875 640-878 640-893 640-911 640-916 642-035 642-052 642-053 642-054 642-055 642-061 642-062 70-503 exam 70-503 exam 70-503-VB exam 70-504 exam 70-504 exam 70-504-VB exam 70-505 exam 70-505 exam 70-505-VB exam 70-506 exam 70-506 exam 70-506-VB exam 70-506-VB exam 70-510 exam 70-511 exam 70-511 exam 70-512 exam 70-513 exam 70-513 exam 70-515 exam 70-516 exam 70-516 exam 70-518 exam 70-519 exam 70-521 exam 70-521 exam 70-521-VB exam 70-523 exam 70-523 exam 70-523 exam 70-526 exam 70-526 exam 70-526 exam 70-526 exam