January 23, 2018
Hominy and tri-bean stew by Tina Galhaut
This is my vegetable-based version of the traditional Mexican pozole — which I crave in every season! I roast fresh peppers with tomatillos and tomatoes, instead of using the traditional dried peppers for the spicy base, and I use hearty seasonal vegetables instead of pork. Using an organic chicken stock gives the stew a “meaty” feel and flavor when the weather is cold. I use a vegetable stock in the summer for a lighter version.