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Fast Mexican Stew
Easy and excellent!
- 2 tbsp water or
broth
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can hominy, drained
- 1 can black beans, drained
- 1 can peeled diced tomatoes (with
chiles, preferred)
- 1/2 cup water or broth
- 2 chipotle peppers (in adobo sauce)
finely minced
- 1 cup frozen corn
- salt to taste
- 1/2 tsp. cumin
- 1 tsp. chili powder
- 1/8 tsp. ground coriander
Heat water or broth in a
large pot. Sauté onion until translucent and then add garlic and sauté
for one more minute. Add all other ingredients. Cook at least 15
minutes. Serve alone or over rice. (May use as fajita filling in
flour tortillas.)
4-6 servings
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