Pinto, Zucchini and Cracked Hominy Chili

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* Exported from MasterCook *

 

Pinto, Zucchini and Cracked Hominy Chili

 

Recipe By : The Pressured Cook ~ Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Beans Pressure Cooker

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried pinto beans -- picked over and

rinsed, soaked overnight in ample water

to cover, or speed-soaked (see below)

1 cup dried -- cracked hominy

(Goya's white hominy corn), rinsed, then

soaked together with the pintos

1 tablespoon olive oil

2 cups coarsely chopped onions

1 1/2 tablespoons minced garlic

1 1/2 teaspoons whole cumin seeds

2 cups water

2 tablespoons mild chili powder -- or more to taste

2 large bay leaves

1 large green bell pepper -- seeded and diced

1 can diced tomatoes with green chiles -- (15 ounce) with

liquid, or 2 cups chopped plum tomatoes

plus 1 to 2 jalapenos seeded and diced

1 teaspoon salt -- or to taste

1 teaspoon dried oregano leaves

3 medium zucchini or yellow squash -- quartered

lengthwise and cut into 1/2-inch pieces

1/4 cup chopped fresh cilantro -- or more to taste

Freshly ground black pepper to taste

Tabasco sauce to taste

1 cup grated sharp cheddar cheese -- preferably smoked

 

Over medium-high heat, heat the oil in the cooker. Cook the onions, stirring

frequently, until slightly softened, about 3 minutes. Reduce the heat to

medium and stir in the garlic and cumin. Cook until the onions begin to

brown, an additional minute or two. Transfer the onion mixture to a small

bowl and set aside.

 

Add the broth and take care to scrape up any browned bits from the bottom of

the cooker. Add the chili powder, bay leaves, reserved beans and hominy, and

green pepper.

 

Lock the lid in place. Over high heat, bring to high pressure. Reduce the

heat just enough to maintain high pressure and cook for 10 minutes.

Quick-release the pressure. Remove the lid, tilting it away from you to

allow excess steam to escape. If the beans or hominy (which should be soft

but a bit chewy) are not close to tender, set (but do not lock) the lid in

place and cook over medium heat, stirring occasionally, until just about

done.

 

Stir well. Remove the bay leaves. Add the reserved onion mixture, diced

tomatoes, salt, and additional chili powder, if needed. Bring to a boil.

Stir in the oregano and zucchini. Set (but do not lock) the lid in place and

cook over medium heat, stirring occasionally, until the zucchini are

tender-crisp, 6 to 8 minutes.

 

Stir in the cilantro. Adjust the seasonings and add black pepper and

Tabasco. Ladle into large bowls. Sprinkle each portion with a heaping

tablespoon of grated cheese and pass the remaining cheese in a small bowl at

the table.

 

Serves 4 to 6

 

Pinto Chili with Canned Hominy and Zucchini:

Omit the dried hominy and substitute one 15-ounce can white hominy (posole),

drained and thoroughly rinsed to wash away excess salt. Proceed as directed.

If the cooked stew is too thin, mash about a half cup of beans against the

side of the cooker and stir them in to thicken.

 

 

 

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NOTES : Hominy—with its faint corn flavor and pleasantly chewy

texture-deserves to be known far beyond the borders of Arizona and New

Mexico. 1 was therefore pleased to discover that Goya is now distributing

dried, cracked hominy (also called posole) to supermarkets nationwide. 1t

you can find only canned hominy, try the variation below.

 

Cracked hominy cooks up real well with pintos and chili powder, no great

surprise since these ingredients are all big players in the southwestern

kitchen. For best success, use a good-quality blend of mild chili powder and

add heat to taste with Tabasco.