 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This recipe first appeared in Vegetarian Times magazine. A hearty, rich and filling combination of beans and hominy in a mole laced broth, it looks like a certain crowd pleaser. Have not tried it yet but plan to do soon very soon. Submitted for 'Zaar World Tour. Ingredients:
1/4 onion, minced |
1 green bell pepper, seeded and diced |
1 serrano pepper, seeded and minced |
2 teaspoons vegetable oil |
1 (14 1/2 ounce) can chopped tomatoes, with juices (about 2 cups) |
1 (14 1/2 ounce) can kidney beans, rinsed & drained |
1 (14 1/2 ounce) can white hominy, rinsed & drained |
2 tablespoons prepared mole, sauce |
1 cup water |
corn tortilla strips (optional) |
cilantro (optional) |
Directions:
1. In a large stock pot, add oil onion, pepper and chili over over medium-high heat. Cook until onions is soft, about 4 to 5 minutes.
2. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes, covered.
3. (Optional) Garnish with tortilla strips or chopped cilantro.
|
|