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.
- 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
- 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.
- 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.
Katrina @ Warm Vanilla Sugar says
Mmm this looks awesome!!
Gerry @ Foodness Gracious says
I love Rick’s cooking, you’re right, so easy but so darn tasty!!
Marta @ What Should I eat for breakfast today says
It had to be fun, I hope to attend meeting like it one day 🙂
I used this recipe as the basis of last night’s “Mexican Meatless Monday” that happens every week at our house. I was especially curious how the cinnamon, cloves, and black pepper would work out. WELL DONE! I don’t know the flavor a of the dish that you were aiming for but this combo has depth that I was able to explore further. Thank you for inspiration! Wonderful meal in a very short period of time.
Very good, my family preferred a little saltiness, and I added a pinch of oregano. Served with lime wedges. I will make this again, thinking of adding cumin and dark chocolate fore a mole flavor