Dear Friends, I apologize for my long silence but I blame it on Facebook. It is just way more addicting and fun than blogging. :( Nevertheless, another recipe has come up in recent weeks that needs to be posted here.
Abigail Lundelius, a Covenant College friend who hails from Texas, gave me this recipe. Her parents created it and it won awards because it is so ridiculously good.
Here it is as I received it from Abigail and I will let you in on my substitutions afterward:
1/2 stick butter
2 lg. onions - chopped
2 T. chopped garlic
2 T. cumin seed
2 c. water
4 cans navy beans
3 cans white hominy (one blended to puree)
2 cans white shoepeg corn
1 can chopped green chilis (opt.)
2 or more jalapenos - minced
5-7 chicken breasts, diced
1/2 c. lime juice
2-3 T. ground cumin
salt to taste*
In a large pot, saute onion in butter until translucent. Add garlic and cumin seed and continue to saute 2 minutes or so, but do not allow to burn. Add water, beans, hominy, shoepeg corn, green chilis, jalapeno peppers and chicken to the pot. Simmer awhile. Add lime juice, ground cumin and any additional water to desired consistency. Salt to taste.*
*You will want to add a LOT of salt if you are having Santosh over for dinner.
OK - my subsitutions:
1) Instead of the 2 c. water, I use 2 c. homemade vegetable broth. It makes it more flavorful and you don't have to add as much salt at the end.
2) If I don't have navy beans, I use white kidney beans or great northern beans.
3) I am pretty sure we don't have white hominy in California, so I just use 5 cans of white corn - and if I can't find white corn, I just use yellow. Who cares?
4) This one is obvious but it must be stated for the record: lemon juice can be used instead of lime. :)
5) Not a substitution, but I just leave the cumin seed out at the beginning. I don't have cumin seed - just ground cumin, so I add a little extra at the end when it calls for ground cumin.
Let me know if you make this and how it turns out. Enjoy!