You may also like
Categories:
olive oil yellow onion garlic chili powder jalapeno chile tomatoes white beans hominy water ground cumin oregano salt freshly ground black pepper cilantro
Viewed: 4 - Published at: 7 years agoIngredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon chili powder, or more to taste
- 1 jalapeno chile (optional), seeded and chopped
- One 14.5-ounce can crushed tomatoes
- 3 cups slow-cooked or two 15.5-ounce cans navy or other white beans, drained and rinsed
- One 16-ounce can hominy, drained and rinsed
- 1 1/2 cups water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro leaves
Method
- Heat the oil in a large skillet over medium heat.
- Add the onion and garlic, cover, and cook until softened, about 5 minutes.
- Stir in the chili powder and cook about 30 seconds longer.
- Transfer the mixture to a 4- to 6-quart slow cooker.
- Add the jalapeno, tomatoes, beans, hominy, water, cumin, oregano, salt, and pepper; cover, and cook on Low for 6 to 8 hours.
- Just before serving, stir in the cilantro and taste to adjust the seasonings.
