Hominy Stew
Try it! You’ll like it!
Another of our participants’ favorite dishes. It is meant to be a vegetarian delight but I add Kielbasa for the workshops. It calls for white and yellow hominy but I haven’t been able to find yellow in a long time. Serves 6:
- Heat 2-3 Tablespoons of Olive Oil in a large saucepan.
Once hot, add the following and cook for about 5 minutes:
- Onion:1 cup chopped onion
- Scallions: 8 scallions (1 cup) chopped
- Kilbasa:1 whole Kielbasa chopped into small pieces
Then Add:
- 1 ½ cups of chopped Zucchini (about 2 small ones) , unpeeled, chopped into ½ “ pieces
- Mushrooms: 6 regular mushrooms – about 1 ½ cups – chopped
- Garlic: 6 cloves of garlic, peeled, crushed and finely chopped (1 Tablespoon)
- Cumin: 2+- Teaspoons of Cumin – to taste – I love Cumin
- Red Pepper Flakes: ¼ teaspoon crushed red pepper flakes
Add:
- 15 1/2 oz of white hominy with its liquid
- 15 1/2 oz of yellow hominy with its liquid
- Tomatoes – 1 cup of fresh or frozen cut into pieces
Boil for 10 minutes
Add 1-1 1/2 cups of FRESH cilantro leaves chopped – to taste – if you can’t find fresh it is okay to use dry but only use 1/3 the amount.
YUM YUM!!