Hominy Stew with Bacon and Poblanos
 
 
Makes 6 servings
Ingredients
  • 8 ounces bacon, diced
  • 1 large onion, diced
  • 3 poblano chiles, stems and seeds removed and cut into ½" pieces
  • 1 fresh jalapeño, stems and seeds removed and finely diced
  • 5 garlic cloves, minced
  • sea salt and freshly ground black pepper, to taste
  • 1 25 oz. can hominy, rinsed and drained
  • 1 14.5 oz. can fire roasted diced tomatoes
  • 4 cups chicken broth
  • 3 tablespoons freshly squeezed lime juice
  • 1 teaspoon finely grated lime zest
  • ¼ cup chopped fresh cilantro
Instructions
  1. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes. Remove bacon from pot and set aside on paper towels to drain.
  2. Remove all but 2 tablespoons of fat from pot. Add onion, poblano chiles, jalapeño and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are lightly caramelized, 10-12 minutes.
  3. Add hominy, tomatoes, chicken broth and lime juice and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 20 minutes.
  4. Uncover, add ¾ of the cooked bacon and continue simmering until the liquid reduces and stew reaches desired consistency, 10-15 minutes.
  5. Add lime zest and cilantro and stir to combine. Season with additional salt and pepper to taste. Serve with remaining bacon.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/hominy-stew-bacon-poblanos/