Justin was wary of this dish, because he thought that “White Chili” just didn’t sound good. I think when I made it, he was worried that he wouldn’t like it…but when he tasted the first spoonful, he said, “Wow! This is really good!” So we changed the name a bit to make it sound more appetizing.
The original recipe in Passionate Vegetarian was quite different…I adjusted things to fit our tastes, and was really pleased with the results. It was pretty spicy, probably from the wonderful locally grown serranos we used (I left the seeds and membranes in). This dish reminded me just how much I love hominy…when I was little, the only time we had hominy was when we ate menudo…and the only time we ate menudo was at Christmas. I think I associate hominy with “special” dishes or holiday fare, but I need to get that out of my head and eat it more often!
On a non-food note, we watched Project Runway again last night…I love that show! I do get tired of the mean-ness, and find myself hoping certain people will be “out” just because of their attitudes, regardless of their design skills. It seems that so far everyone who has been eliminated showed poor execution of the design, with sloppy sewing skills. You can always tell which designers will be in the final best/worst group, because the editors focus on them throughout the show. I’d love to learn more about Michael and Robert…their designs are always gorgeous, even if they aren’t among the top three. Hopefully next week we’ll see a bit more of them, though it looks like it will be more about the huge scandal that gets a designer kicked off the show. I’m so hooked.
Poblano, Hominy and Cannelini Bean Chili
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 poblano chiles, chopped
- 2 serrano chiles, chopped
- 2 large zucchini, halved lengthwise and sliced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can (10 ounces) tomatoes and green chiles (Ro*tel)
- 2 cans (15 ounces) cannelini beans, undrained
- 1 can (14 1/2 ounces) vegetable broth
- 1 can (15 ounces) white hominy, drained
- Salt and freshly ground black pepper to taste
- 3/4 cup crumbled queso fresco
Heat oil in a large pot over medium heat. Add onion and cook 4 to 5 minutes, until softened. Add garlic, poblanos, serranos, zucchini, cumin, and oregano, and cook a few minutes more. Add all remaining ingredients except queso fresco and simmer 20 minutes, or until chiles and zucchini are tender. Top each serving with two tablespoons queso fresco.
Makes 6 servings.
Based on an idea from Passionate Vegetarian by Crescent Dragonwagon.
9 responses to “A name change”
Yum! I have that cookbook – I should check it out more. So glad to see your kitchen is up and running again after your illness/hiatus, and making such yummy looking things. 🙂
wow, that looks great! i’ve never had hominy before, so i’ll definitely pick up a can soon. i hope i can find serrano & poblano chilis too!
I’ve gotten totally addicted to Project Runway. How many lives does Angela have? I mean, really! Kanye is my fave, which means he’ll probably be out very soon.
Watched my first episode last night and loved it! Gary even watched it with me!
how similar would you say queso fresco and feta cheese are? i ask, because i saw this picture and assumed it was feta, which i love. when i saw that it was queso fresco, i realized that i must have a childhood-based hesitance to ever use that on my own. do you think they’re interchangeable? do you think that leraning to love queso fresco is worthwhile?
I found your blog thru the apron swap and i wanted to tell you that i have been LOVING the recipes you post! I always feel hungry after i read your posts! LOL! You inspire me to spend more time in teh kitchen, adn that is a GOOD thing! 🙂 Thanks for sharing the yumminess!
Glad everyone is interested in this recipe…Helios, thanks for the welcome back!
Kickpleat, hominy is so smooth and…well…corny. 🙂 (And thanks for your sweet card!)
Sara, they are both crumbly, salty cheeses, that actually can be used interchangeably. Queso fresco is a bit milder to me, not a very strong flavor…but I have seen feta used in Mexican dishes, too, so whichever you prefer! I go for queso fresco for Mexican dishes because feta sometimes seems too strong of a flavor. I will say that not all queso fresco is the same…we’ve tried several brands, and some are delicious while others are bland.
Lisa and Michelle, I can’t wait to see what happens next week!
And Amanda, welcome! So glad you’re enjoying the recipes.
I have been visiting your blog for months and I just love it! You have a great gift with food and home-y crafts. It’s nice to get a daily dose of joy.
Looks nice and sounds healthy. Our crop of hot peppers are advancing on us fast. Don’t know what I’ll do with them all.