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. It has taken me awhile to get this on line but here we go!

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 ½ oz of white hominy with its liquid
15 ½ oz of yellow hominy with its liquid
Tomatoes – 1 cup of fresh or frozen cut into pieces

Boil for 10 minutes
Add 1-1 ½ 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!!

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