- 1 Onion peeled and cut into quarters
- 1-4 Jalapeno Chillis I used the 3” chillis you can get in the supermarket in the UK, but I wussed out and de-seeded it. My heat tolerances are on go-slow at the moment, topped and cut into large chunks
- 2 cloves Garlic peeled and squashed with the back of a knife
- 2 cups Vegetable Stock
- 1 Teaspoon Cumin I had run out of cumin powder so I toasted some seeds and ground my own in a pestle and mortar – the smell was heady and intoxicating, everyone should try it
- ½ Teaspoon Salt or to taste
- 400 g Hominy drained and rinsed
- Cilantro fresh, (coriander) a couple of tablespoons, chopped
- 3 tablespoon Vegetable Oil
- Feta Cheese vegan, for crumbling
- Toasted Pumpkin Seeds for Sprinkling
Throw the quartered onion, chopped chilli, squashed garlic and quarter cup of stock into a food processor or blender and puree until smooth.
Add the remaining oil, heat over medium high heat and stir in the onion/chilli/garlic puree mush. It will sizzle frantically for a few seconds.
Cook over a relatively high heat until the liquid has evaporated, stirring frequently, about 5-10 minutes.
Add the rest of the stock, the cumin, salt and hominy, stir well and leave to simmer gently for about 5 more minutes more or until thickened.
Serve in large deep bowls, sprinkled generously with the feta cheese and toasted pumpkin seeds.
Serving: 110g | Calories: 184kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1108mg | Potassium: 73mg | Fiber: 3g | Sugar: 4g | Vitamin A: 296IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg