Prep 10 mins
Cook 15 mins
This recipe first appeared in Vegetarian Times magazine. A hearty, rich and filling combination of beans and hominy in a mole laced broth, it looks like a certain crowd pleaser. Have not tried it yet but plan to do soon very soon. Submitted for 'Zaar World Tour.
- 1⁄4 onion, minced
- 1 green bell pepper, seeded and diced
- 1 serrano pepper, seeded and minced
- 2 teaspoons vegetable oil
- 1 (14 1/2 ounce) can chopped tomatoes, with juices (about 2 cups)
- 1 (14 1/2 ounce) can kidney beans, rinsed & drained
- 1 (14 1/2 ounce) can white hominy, rinsed & drained
- 2 tablespoons prepared mole, sauce
- 1 cup water
- corn tortilla strips (optional)
- cilantro (optional)
- In a large stock pot, add oil onion, pepper and chili over over medium-high heat. Cook until onions is soft, about 4 to 5 minutes.
- Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes, covered.
- (Optional) Garnish with tortilla strips or chopped cilantro.
This made a very rich and interesting dish. I added garlic and used additional onion. I did not add the water but instead added a bit more tomato, and thus kept it thick enough to serve rolled up into tortillas. I did not find this remotely bland, but that may be a matter of the mole sauce used; the one I happened to buy was full of flavor. This was my first experience with mole, and I am glad I have the rest of the sauce for future use. Thanks.
Different, and very good. I added the lime juice as one other poster suggested, and also some Morningstar Farms Meal Starters Chikn' Strips. Also added the cilantro, corn tortilla strips and a bit of sour cream. I'd never used Mole before, so wasn't sure what to expect, but it was wonderful. Will definitely make again.
This was fairly bland until we thought of adding lime juice to our own bowls. That made a huge difference. All in all I may make it again, when I feel like a subtle hearty stew.