Every day I get an email from the folks at Cooking Light suggesting a recipe they think I might like to try. I didn't have any input into them coming to that conclusion other than subscribing to their magazine so there are far fewer hits than misses with them being right so most get deleted but still it's fun to see what they have to offer. And I have to say, I've had pretty good luck in general with Cooking Light recipes that I have tried so I always give that daily email a look-see.
Hitting the delete key was the last think I was thinking when the recipe for Pork and Hominy Stew showed up one day last week. I love hominy. We don't have it every often but that doesn't stop me from loving it. I still remember as a girl convincing my grandmother to fix hominy one time when I was spending the night with her and I ate the entire can. I didn't eat a lot as a rule so she was shocked that I could put away that much hominy but I did.
I was a little bummed, however, at the timing of the recipe. We were finally enjoying a little warm weather and this stew had "cold weather food" written all over it. Not to worry; Mother Nature doesn't seem willing to let go of winter just yet, much as I would like for her to. So after spending the late afternoon dragging out 5-gallon buckets and blankets to cover the blueberry bush that is full of little green leaves and flowers, I made Pork and Hominy Stew.
We really liked it, and it was easy and pretty quick to make too. It's sort of a cross between chili and vegetable soup...in a good way.
One of the most appealing things about this recipe was its flexibility. Wayne wanted chicken instead of pork. No problem; in fact, it was even easier as I used rotisserie chicken to eliminate one step in the recipe. As much as I love hominy, I wanted to amp up the protein so I substituted a can of black beans for half the hominy. Wayne and I both agreed though that it would have been fine to keep the full amount of hominy and add the beans. In fact, this dish would be good with all vegetables and no meat. I added cilantro and lime juice at the end, mostly because I had both and they needed to be used but neither were essential.
We love soup and eat a lot of it during the winter months. Thanks to Cooking Light, we have a new one to add to the rotation of our other favorites. It almost makes cold weather worthwhile. Well, really not but I'm trying to keep a good attitude about the return of freezing temperatures. At least they aren't sticking around for long.