Smokey, Spiced Hominy and Black Bean Taco Filling

A couple weeks ago I attended the New York City Wine and Food Festival with KitchenAid. This grand tasting is a foodie paradise–aisles and aisles of booths featuring signature dishes from New York’s finest restaurants and the latest food and drinks from all over the world. My friend Wendy and I worked our way down the gigantic hall tasting beer, wine, and spirits and sampling a vast array of dishes like tacos, mac ‘n cheese, lamb burgers, and cupcakes. We also spent time checking out the latest kitchen gadgets and tools. (I’m coveting KitchenAid’s 5-Speed Hand Blender with multiple attachments!)

Amid the feeding frenzy, celebrity chefs signed books and demonstrated their recipes. The best part of the day for us was seeing Rick Bayless demo some of his best recipes on the KitchenAid stage. What I most loved about Rick’s demo was that his food was so accessible. Don’t have time to soak dried chilies? Use canned chilies en adobo! Don’t have vine-ripened tomatoes hanging around? A can of fire-roasted tomatoes work just fine. Instead of showing us a dish we’d likely never make, he taught us something useful, and he enthusiastically sanctioned swaps and substitutions.

His main dish was a spicy slow-cooked pork taco filling, but he encouraged us to make it with beans, grains, vegetables, and other meats. Although I didn’t get the exact recipe,  I recreated something similar using black beans and hominy. (Hominy is underrated, don’t you think?) This filling is easy to throw together, seasoned with warm, autumn spices and a bit of smokey heat. Like Rick, I encourage you to make this with whatever meat, vegetables, beans or grains you have in your pantry or fridge.

Smokey, Spiced Hominy and Black Bean Taco Filling

 

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by: Three Many Cooks

Serves: 4

Ingredients

• 2 tablespoon olive oil
• 1 large onion, cut into medium dice
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• ¼ teaspoon each: ground cloves and black pepper
• 1 canned chiles en adobo, minced
• 1 can each: (15 to 16 ounces) hominy and black beans, drained
• 1 can (28 ounces) fire roasted crushed tomatoes.
• ¼ cup chopped fresh cilantro

Instructions

1. Heat oil in a large (12-inch) skillet over medium-high heat. Add onions; saute until tender, about 5 minutes. Add garli, cinnamon, cloves, pepper, chilies; saute until fragrant, a minute or so longer.
2. Add hominy, beans, and tomatoes; bring to a simmer. Reduce heat to medium-low and continue to simmer to thicken and blend flavors, 15 to 20 minutes longer. Stir in cilantro and serve.

Notes

Spoon this filling into tacos and serve with your favorite garnishes. We like sliced avocado and sour cream or Greek yogurt.

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