Recipe by justcallmetoni
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.
Top Review by Meredith C-ville
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.
- 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)
Directions See How It's Made
- 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.