This veggie stew releases the flavor of earthy mushrooms, but still sticks to your ribs, thanks to hearty beans and hominy, with warm spices and a kick of lime.
What You Get
Sliced crimini mushrooms
Shredded jack cheese
What You’ll Need
Beer or vegetable broth (optional)
Dried bay leaf (optional)
Makes 3 servings
Active Time: 15 minutes
Total Time: 20 minutes
Rinse and drain the hominy and beans. In a large pot over medium-high heat, warm 2 tablespoons vegetable oil. Add the mushrooms and sauté until they release their moisture, 5 minutes. Add 1 cup of the hominy, the chili base, ⅔ of the beans, and 2 cups beer, broth, or water. Add a bay leaf, if you have one. Bring to a simmer and cook until thickened slightly and the flavors have combined, 10 minutes. Stir in the juice of ½ lime. Season with salt to taste.
Meanwhile, prepare the toppings: Slice a couple of radishes. Pick the cilantro leaves and toss the stems. Cut the remaining ½ lime into wedges for squeezing. Set out the shredded cabbage, tortilla chips, and jack.
Ladle the soup into bowls and serve warm, passing all of the toppings at the table.