Yield: Serves 4 to 6
INGREDIENTS
1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 tablespoon chili powder, or more to taste
1 jalapeno chile (optional), seeded and chopped
One 14.5-ounce can crushed tomatoes
3 cups slow-cooked or two 15.5-ounce cans navy or other white beans, drained and rinsed
One 16-ounce can hominy, drained and rinsed
1 1/2 cups water
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro leaves
Directions
1. Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and cook about 30 seconds longer.
2. Transfer the mixture to a 4- to 6-quart slow cooker. Add the jalape�o, tomatoes, beans, hominy, water, cumin, oregano, salt, and pepper; cover, and cook on Low for 6 to 8 hours.
3. Just before serving, stir in the cilantro and taste to adjust the seasonings.
INGREDIENTS
1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 tablespoon chili powder, or more to taste
1 jalapeno chile (optional), seeded and chopped
One 14.5-ounce can crushed tomatoes
3 cups slow-cooked or two 15.5-ounce cans navy or other white beans, drained and rinsed
One 16-ounce can hominy, drained and rinsed
1 1/2 cups water
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro leaves
Directions
1. Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and cook about 30 seconds longer.
2. Transfer the mixture to a 4- to 6-quart slow cooker. Add the jalape�o, tomatoes, beans, hominy, water, cumin, oregano, salt, and pepper; cover, and cook on Low for 6 to 8 hours.
3. Just before serving, stir in the cilantro and taste to adjust the seasonings.
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