1/2 cup canned white hominy (pozole blanco), drained
1 teaspoon minced fresh thyme
1 teaspoon rubbed sage
1 teaspoon coriander seeds, toasted
1/8 teaspoon pepper
1/4 cup water
1 tablespoon cornstarch
How to Make It
Heat oil in a large Dutch oven over medium heat. Add sweet potato and turnip; sauté 5 minutes or until lightly browned. Add bell peppers, zucchini, and squash; sauté 3 minutes. Add mushrooms; sauté 1 minute. Add Corn Stock, Grilled Corn Kernels, hominy, thyme, sage, coriander seeds, and pepper. Combine water and cornstarch in a small bowl, stirring until well-blended; add to stew. Bring to a boil; reduce heat and simmer 5 minutes or until slightly thickened, stirring constantly.
I made a few changes, using chicken broth and cutting the amount to four cups, using anaheim peppers instead of green bells, using a whole can of white hominy, regular mushrooms instead of oyster, skipping the cornstarch, and adding a healthy dollop of a habanero-peach hot sauce. Next time, I'll add cilantro, too. Served with the excellent chipotle-cheddar scones from CL.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!