Black Bean and Hominy Stew

Ingredients

• 30 ounce black beans drained canned
• 1.5 cups chicken stock see low-sodium canned
• 1 teaspoon chipotle chile in adobo canned minced
• 0.3 cup cilantro leaves finely chopped
• 0.5 teaspoon coriander 
• 1 large garlic clove minced
• 1  bell pepper green coarsely chopped
• 0.5 teaspoon ground cumin 
• 15 ounce hominy drained canned
• 2 tablespoons olive oil extra-virgin
• 1 medium onion coarsely chopped
• 6 servings salt and pepper freshly ground
• 0.5 cup cheddar cheese shredded
• 0.5 pound ham smoked sliced cut into 1/2-inch dice

Equipment

• bowl
• sauce pan

Directions

1. In a large saucepan, heat the olive oil until shimmering.
2. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes.
3. Add the ham, cumin, coriander and chipotle and cook until the ham is lightly browned, about 3 minutes longer.
4. Add the black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.
5. Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.
6. Serve With: Warm corn tortillas and a bowl of sour cream.