Hominy Bowls Can You Eat?
heh heh. Hominy joke.
Hey friends! How’s it goin?
We just got home from an extremely magical experience (no, we didn’t see Harry Potter again…but that would be magical also!). We had an appointment with a caterer for our wedding and it was fantastic! This place exceeded our expectations and we have a great feeling about it, so it might be the one!
This meeting mixed business with pleasure because even though we had planning to do, we also got a phenomenal meal and a lovely glass of wine. Plus great conversation with that one guy I kinda like ;) Basically a perfect evening.
A few days ago my boss surprised me with a giant bag of zucchini and squash (and one ghost cucumber!) from his wife’s garden. I was super excited to get such beautiful fresh veggies, and I set to work right away finding a good use for them. One thing I love about zucchini is how well they blend into stews and soups when shredded. Since I’ve been in the mood for chili the past few days, I decided to make some special zucchini chili!
Green Garden Chili
1 Tbs olive oil
1 cup frozen chopped onion
1 large zucchini (or two small), shredded
1 large carrot, shredded
3 stalks celery, diced
3 medium poblano peppers, seeded and finely diced or shredded
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper, more to taste
3 Tbs salsa verde
2 15.5-ounce cans cannelini beans, drained and rinsed
4 cups vegetable broth
1 tsp dried oregano
1 15.5-ounce can hominy, drained and rinsed
Juice of half a lemon
1 Tbs cornstarch, mixed with water until dissolved
In a large pot, heat the oil over medium heat. Add the onion, celery, poblanos, zucchini and carrots and cook about 8 minutes, or until the veggies are soft. Stir in the garlic and other seasonings.
Add the beans and broth, and cover partially. Cook for 25 minutes, stirring occasionally.
After 25 minutes, use an immersion blender to partially puree the chili, or remove about 2 cups from the pot, allow to cool slightly, and puree in a blender until smooth. Stir in the cornstarch, and then add the hominy and additional salt and seasoning. Continue cooking, uncovered, for about 10 minutes. To serve, portion into bowls and garnish with fresh cilantro, jalapeno slices, tortilla chips, or sour cream if desired.
Look at all those beauteous veggies! It’s like an entire garden in your bowl…that’s why it’s called Green Garden Chili!
This recipe was actually inspired by white chili. Usually white chili contains chicken or turkey (plus broth) and very few veggies…that’s why it’s white! Once you decide to start throwing in every veggie in the garden, it becomes less white and more green. You get about a million servings of veggies in one bowl of this great stuff…it’s so healthy!
I’ve never actually made hominy before. Kit made me buy a can of it months ago, and it’s just been hiding in the back of the pantry ever since. I really didn’t know what to do with it, but I decided to drain and rinse it. Actually, I also had to break it up with my fingers. It came out of the can in a huge lump, cranberry sauce style. I bet it would taste great with cranberry sauce, come to think of it…
If your chili is anything like mine, it will be like LAVA coming off the stove. Since it was too hot to eat and I really was dying to dig in, I just stirred in a cold Laughing Cow Light wedge. I almost never eat sour cream, but laughing cows are a great substitute! It cooled it down just the right amount so that I was almost finished my bowl before Kit even started on his lava-bowl :)
Thank you so much, Cindy, for the delicious veggies! It was such a special treat! And they are great for breakfast too…who needs cereal when you have squash?!
I hope y’all have a great night!
Thought for the day: “If you cannot be a poet, be the poem.” ~David Carradine