1 med green pepper or equivalent amount of roasted hatch green chiles, coarsely chopped
1 15 oz can pinto beans, drained and rinsed
1 28 oz can of hominy, drained and rinsed
2 small jalapeno chiles, finely chopped - deseed to reduce level of spice (or use 1/4-1/2 small habanero for extra kick)
3-4 cloves of garlic, chopped
1/2 med red onion, chopped
32 oz chicken broth
1 c uncooked rice
3-4 sprigs of fresh thyme
Kosher Salt and pepper
Dried oregano to taste
Cook rice according to directions.
While the rice is cooking, heat oil in a medium size pot on medium-high heat.
Sauté the jalapeño, green peppers, onions and garlic until onions and garlic start to brown.
Add the hominy, pinto beans, thyme, and chicken broth.
Add kosher salt and freshly ground pepper and dried oregano to taste.
Bring to a boil and then let simmer till rice is done.
Ladle stew over rice, garnish with avocado, cilantro and sour cream.
Greek style plain yogurt can be substituted for the sour cream. Chicken or pork can be added to the stew if desired. Cook the meat separate and add with the hominy, beans, thyme, and broth.
Kosher Salt and pepper
Dried oregano to taste
Cook rice according to directions.
While the rice is cooking, heat oil in a medium size pot on medium-high heat.
Sauté the jalapeño, green peppers, onions and garlic until onions and garlic start to brown.
Add the hominy, pinto beans, thyme, and chicken broth.
Add kosher salt and freshly ground pepper and dried oregano to taste.
Bring to a boil and then let simmer till rice is done.
Ladle stew over rice, garnish with avocado, cilantro and sour cream.
Greek style plain yogurt can be substituted for the sour cream. Chicken or pork can be added to the stew if desired. Cook the meat separate and add with the hominy, beans, thyme, and broth.
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