I have been finding so many enticing recipes in Food & Wine magazine lately. For example, I came across instructions for making a hearty hominy stew with bacon and poblanos while browsing the February issue. As soon as I spotted chef Joseph “JJ” Johnson’s dish, I was eager to recreate it. And that’s what I did this past Sunday, among other things.
Hominy stew with bacon and poblanos may not look like much, but the concoction is full of flavor (thanks to the addition of a little lime juice and zest) and texture. What’s more, it’s a one-pot meal, so clean-up is a breeze!
Whether it stays cool or not, I plan to tackle another of chef JJ’s comforting creations in the near future. His coconut chickpeas with winter squash, in particular, caught my eye, so don’t be surprised if I share a twist on it soon.
Recipe adapted from Food & Wine.
- 8 ounces bacon, diced
- 1 large onion, diced
- 3 poblano chiles, stems and seeds removed and cut into ½" pieces
- 1 fresh jalapeño, stems and seeds removed and finely diced
- 5 garlic cloves, minced
- sea salt and freshly ground black pepper, to taste
- 1 25 oz. can hominy, rinsed and drained
- 1 14.5 oz. can fire roasted diced tomatoes
- 4 cups chicken broth
- 3 tablespoons freshly squeezed lime juice
- 1 teaspoon finely grated lime zest
- ¼ cup chopped fresh cilantro
- In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes. Remove bacon from pot and set aside on paper towels to drain.
- Remove all but 2 tablespoons of fat from pot. Add onion, poblano chiles, jalapeño and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are lightly caramelized, 10-12 minutes.
- Add hominy, tomatoes, chicken broth and lime juice and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 20 minutes.
- Uncover, add ¾ of the cooked bacon and continue simmering until the liquid reduces and stew reaches desired consistency, 10-15 minutes.
- Add lime zest and cilantro and stir to combine. Season with additional salt and pepper to taste. Serve with remaining bacon.
Hello Chef JJ. I just prepared the Spicy Chicken Sausage Hominy Stew. Oh my goodness, it is absolutely delicious on this beautiful cool Tuesday in Los Angeles. I love watching your show and others on CleoTV. Thanks so much and please keep doing what you do!! JUST EATS.
Hi Birdie – While this is Chef JJ’s recipe, this is not his website. Glad you enjoyed the dish as much as I do!