Friday, December 16, 2011

White Bean and Hominy Chili

I love chili so when I saw this unique recipe, I had to try it. I never heard of a chili with hominy in it. My family is from Ecuador and hominy is commonly known as mote there. We boil it and serve it as a side dish with a tomato and onion salad. We also buy the dried version which comes in clear bags. We then fry it and it crunches up and we eat it with ceviche. It is called tostado when we fry it. So this recipe called for the canned version which you can find in the international isle of most supermarkets. This chili tasted like a Mexican style chili with the hominy, cilantro and lime. I didn't go out and buy the Mexican chipotle sausage for this recipe. I substituted this with Italian sausage which I took the casing off of and cooked in a cup of water until the sausage was completely cooked. I served the chili with toasted chips on the side and a scoop of sour cream. This is definitely a keeper. Enjoy!

White Bean and Hominy Chili
Recipe from Cooking Light magazine
Serves 6

2 (15-ounce) cans no-salt-added cannellini beans or other white beans, rinsed, drained, and divided
1 tablespoon olive oil
1 (4-ounce) meatless Mexican chipotle sausage (such as Field Roast), finely chopped (I used Italian Sausage, casing removed)
1 1/2 cups chopped white onion
3 garlic cloves, minced
2 poblano chiles, seeded and chopped (I did not use these)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cups water
2 tablespoons chopped fresh oregano
2 teaspoons hot pepper sauce (such as Tabasco)
1/2 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
Sour cream (I topped the chili with a scoop)

1. Mash 2/3 cup beans with a fork.
2. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add sausage, and sauté for 4 minutes. (I used Italian sausage, casing removed. I placed sausage in the dutch oven with a cup of water and let it get browned and cooked through). Add onion, garlic, and poblanos; sauté 6 minutes. Add chili powder and cumin; cook 30 seconds, stirring constantly. Add mashed beans, whole beans, 1 1/2 cups water, and the next 4 ingredients (through hominy). Bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until slightly thickened. Stir in green onions and cilantro. Serve with lime wedges and a scoop of sour cream.

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