Green Chili with Black Beans and Hominy
2 medium yellow onions, diced
1-3 hot green chilies (Serrano or jalapenos), finely diced
2 pasilla chilies or 2 green bell peppers, diced
1-2 chipotle chilies, finely diced
2 cloves garlic, finely diced
2 tablespoon cumin
28oz. can tomatillos, hand crush them
4 tablespoons brown sugar or similar
12oz. can hominy
28oz. can of black beans
Fry the onions and chilies(except chipotles) over a medium heat in a small quantity of oil until soft but not browned.
Add the garlic. Wait about half a minute and add the cumin and chipotle.
Wait another half minute and add the brown sugar, mix with the other ingredients, then add the tomitillos.
When the liquid starts boiling, add the beans and hominy and enough water to cover the ingredients (I usually eye ball it) but probably about 3/4 of the tomatillo can. Bring to a boil, then reduce the heat and simmer for at least a half hour, but longer is better.
Add salt to taste when it mostly done.
I like things hot, but you can make it with just 1 or 2 jalapenos and the bell pepper, or substitute your favorite chilies.
This goes great with your favorite vegan cornbread or tomalito.
SO HOW'D IT GO?
This was really good. I only put in as much hominy that the recipe called for. I think next time, I'll add more hominy and only do one chipotle and one jalapeno. Otherwise, this was a great recipe.
Delicious, very tangy! I used more hominy (i love hominy!) and less black beans than the recipe called for, and I used a Poblano pepper in addition to the others. I also added some seitan, which worked very well to replace the pork that is usually in green chili. This was really, really delicious. Thanks for the great recipe!