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  • Vegetarian Hominy Chili

    1 vote
    Vegetarian Hominy Chili
    Prep: 15 min Cook: 2 hours Servings: 6
    by Colleen Mcconnell
    12 recipes
    >
    This posole-inspired chili is easy to make, and a great vehicle for all sorts of fun toppings.

    Ingredients

    • For the Chili:
    • 16 oz. dried hominy, soaked overnight
    • 1 medium onion, diced
    • 3 garlic cloves, peeled and smashed
    • 3 dried red pasilla chiles
    • 2 tsp. dried Mexican oregano
    • 4 cups tomato puree
    • 1/2 tsp. ground cumin
    • Hot chile powder, to taste
    • Salt, to taste
    • Toppings
    • Sliced avocado
    • Thinly sliced radish
    • Shredded cabbage
    • Thinly sliced red onion
    • Queso fresco (or cheese of choice)
    • Cilantro
    • Lime wedges

    Directions

    1. Place the hominy, onion, garlic cloves, chiles, and oregano in a large pot along with 4 quarts of water. Bring to a boil, then simmer until the posole is tender. Many of the kernels will sort of pop open into popcorn shapes. This took about an hour and a half, but it will depend on how long the hominy has been soaked. Season with salt.
    2. Carefully remove the chiles and garlic and place in a blender along with enough of the cooking liquid to get it moving (be careful not to puree the actual hominy). Strain the puree and add it back to the pot along with the tomato puree, ground cumin, and chile powder.
    3. Simmer for 20 minutes, adding water to thin it out if necessary. Test again for seasoning, and add salt if necessary.
    4. Top with whatever you’d like. I went with avocado, radishes, cabbage, red onion, queso fresco, cilantro, and lime juice – but feel free to experiment with your own toppings!

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