Posole (recipe from Lorna Sass, Shortcut Vegetarian) makes 3-4 servings
I've named this bean-and-vegetable stew posole, because it is based on teh starchy large-kernel corn that goes by that name in southwestern kitchens. In the East, posole is known as hominy. By any name, it has a delightfully chewy texture and subtle corn flavor. You'll find canned cooked hominy in most supermarkets (usually among the Goya products.) It's quite salty, so be sure to rinse it well. Set a bottle of Tabasco or other hot sauce on the table for those with asbestos tongues.
1 14.5 oz can diced tomatoes with green chilies, or 1 14.5 oz can mexican style stewed tomatoes with chipotles, coarsely chopped
1 15 oz can white hominy (posole) drained and rinsed
1 + 3/4 cups cooked black, pinto, or red kidney beans, or 1 15 oz can beans, drained (rinsed if nonorganic)
1 cup fresh or frozen corn (no need to defrost)
1 tsp dried oregano
1/8 teaspoon chipotle chili powder* or cayenne (optional)
salt to taste
1 T roasted garlic olive oil.
In a large saucepan, combine all of the ingredients except the olive oil. Bring to a boil, then reduce the heat, parially cover, and simmer, stirring occasionally, until the flavors mingle and the ingredients are good and hot, about 5 minutes. Just before serving, stir in the olive oil.
*(Lorna's note about chipotle powder) Finely ground dried stemmed and seeded chipotle chiles; lends a smoky flavor to any dish. It's easy to make your own in a spice grinder. (Remove stems and discard seeds) Can be very hot, so use with discretion. Mail Order Sources; Los Chileros de New mexico, and King Arthur.
I did change up the recipe a little bit. Because I wasn't in so much hurry, I sauteed a small chopped onion and about 4 cloves minced garlic in a dot of oil and a couple tablespoons water until transparent. I added the spices and cooked them with the onions for a bit to release more flavor before I added the beans and corn, etc. I had rinsed my beans (black beans) and hominy, but just dumped the whole can of Rotel Original in there. With the extra onion and stuff in, I added a 3 oz can of tomato sauce to help out with the fluid level, and made a roux with a tablespoon of cornmeal masa and water and stirred that in (plain cornmeal would work too), to thicken slightly. I grind my own chipotle powder from smoked chipotles at Carnival, so I used that, and I skipped the garlic olive oil. I think I may have tossed a couple of teaspoons of taco seasoning (a store brand, vegan, I commonly add flavor to a lot of things with) in there too. My version is virtually fat free. I personally don't find much flavor difference between yellow and white hominy. I served it with On The Border Salsa, medium strength. I have a cumin fetish.