Awhile back I made Maggie Towne’s wonderful Green Chili Stew (see previous post Mind-Bendingly Easy Green Chili Stew). While still quite delicious, I ended up making a rather significant substitution which changed the character of the dish. So I wanted to try it again using the canned hominy the recipe calls for. It made such a difference! Much brothier (not a word, I know), and it was not overwhelmed with posole. It was simply delicious and much more of what I expected when I made it the first time. And, like before, I recommend it.
Love to you all,
Jeane
Jean, did you post a recipe? Is this very hot or mild? It looks beautiful! I grew up on a simple recipe for chile but it was delicious! and really good on top of mashed potaotes! Alison 🙂
Yes, Alison, I did do a post with the recipe. Click on the link in this post and it will take you to it. This isn’t overly spicy and it isn’t vegetarian, but here’s another chili a reader sent in that IS vegetarian and rather spicy (although you can play with the heat depending on how much chili and cayenne you put in): http://high-road-artist.com/9396/recipes/fabulous-vegetarian-sweet-potato-chili-recipe/.