Black Bean and Hominy Stew

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 green bell pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 large garlic clove, minced
• 1/2 lb smoked ham, sliced 1/2 inch thick and cut into 1/2-inch dice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coriander
• 1 chipotle chile in adobo, minced (about 1 teaspoon)

• 2 (15 ounce) cans black beans, drained

• 1 (15 ounce) can hominy, drained
• 1 1/2 cups chicken broth
• 1/4 cup cilantro, finely chopped
• salt, to taste
• fresh ground pepper, to taste
• 1/2 cup cheddar cheese, shredded

Directions

1. 1

   In a large saucepan, heat the olive oil until shimmering. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes. Add the ham, cumin, coriander and chipotle and cook until the ham is lightly browned, about 3 minutes longer. Add the black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.

2. 2

   Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.