Best Zucchini And Hominy Soup Veggie Passole Recipes

30 BEST WAYS TO USE HOMINY

30 Best Ways to Use Hominy image

It's not as flashy as corn or as popular as beans, but these hominy recipes are sure to steal your heart. In fact, you might wonder how you ever lived without them.

Provided by insanelygood

Number Of Ingredients 30

Ingredients

Pinto Posole
Hominy Au Gratin
Beef and Hominy Casserole
Blue Cheese Hominy Casserole
Pinto Bean and Hominy Salad
Mexican Black Bean and Hominy Salad
Llapingachos de Mote (Hominy Corn Patties)
Canjica (Brazilian Hominy Pudding)
Cilantro Rice with Hominy
Mote Pillo (Ecuadorian Hominy with Eggs)
Summer Zucchini and Hominy
Pantry White Bean Salsa Verde Soup
Instant Pot Hominy
Hominy Corn Porridge
Hominy Grits
Easy Hominy and Sausage Casserole
Hominy Casserole
Creamy Hominy with Green Chile and Kielbasa
White Menudo Soup
Mexican Chicken Tortilla Soup with Hominy
Pozole Verde de Pollo (Chicken Pozole)
Colombian Yellow Hominy Soup (Sopa de Mute)
Binatog
Chipotle Sweet Potato Vegan Posole
Pozole Rojo (Mexican Pork and Hominy Stew)
Toasted Hominy Bacon and Eggs
Hominy Quesadillas
Homemade Corn Nuts
Hominy Stew with Bacon and Poblanos
Green Chile Hominy Casserole with Chorizo

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

VEGETARIAN POZOLE VERDE (HOMINY SOUP)

Vegetarian Pozole Verde (Hominy Soup) image

This recipe is my vegetarian adaptation of Pozole Verde: Hominy and Meat Soup with Green Herbs from 'A Cook's Tour of Mexico' by Nancy Zaslavsky. It's a great way to use up all the tomatillos and greens that we tend to get in our CSA boxes in the Pacific Northwest. This soup is great topped with a quick red onion pickle and crumbled cotija cheese.

Provided by Grace Preya.

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 10h6m

Yield 8

Number Of Ingredients 13

Ingredients

½ pound dried pinto beans
½ cup vegetable oil, divided
8 ounces raw shelled pumpkin seeds
1 pound tomatillos - husked, cored, chopped
10 serrano peppers, chopped
1 bunch arugula leaves, chopped
10 leaves fresh spinach, chopped
10 leaves Boston lettuce, chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro leaves
2 quarts vegetable stock, or more as needed
2 (29 ounce) cans white hominy, drained and rinsed
salt and ground black pepper to taste

Steps:

Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.
Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.
Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Let cool slightly, about 5 minutes.
Pour pumpkin seeds and oil into a blender or food processor. Blend until smooth. Add 1/2 the tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro into the blender. Puree until smooth. Pour into a large bowl. Repeat with remaining tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro.
Heat remaining 1/4 cup oil in a deep pot. Add the tomatillo sauce carefully. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
Pour pinto beans, vegetable stock, and hominy into the pot. Bring to a boil. Reduce heat to low. Let simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 563.1 calories, Carbohydrate 58.7 g, Fat 30.3 g, Fiber 12.9 g, Protein 18.4 g, SaturatedFat 5.1 g, Sodium 753 mg, Sugar 7.8 g