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Fast Mexican Stew
Easy and excellent!
- 1 tbsp olive oil; or 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 olive oil or other liquid 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 with flour tortillas. (Wrap fajita-style at the
table.)
4-6 servings
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