Fall Hominy Tortilla Soup — A Liquid Gold Leftovers Remix
A comforting tortilla soup layered with fall flavors: hominy, beans, greens, roasted garlic, and a squeeze of lime. Built from leftovers, tastes like you cooked all day.
Caballero Bean & Hatch Chile Skillet Hominy
This week, in addition to my usual batch of cooked Rancho Gordo beans (Caballero, this time), I added cooked hominy to the rotation. My mom grew up in New Mexico, so I like to make hominy when she visits — it reminds her of the comforting flavors she grew up with.
I started thinking about how corn and beans are two of the Three Sisters — ingredients that have always been about balance, nourishment, and community. This dish leans into that tradition but spins it through my own kitchen lens: smoky bacon, Hatch chiles, Vaquero chile powder, and a spoonful of my Marvelous Sauce to tie it all together.
It’s the kind of skillet you can make from what’s already in your fridge — a blank canvas turned into something soulful.
Caballero Bean & Hatch Chile Skillet Hominy
Serves 4–6 | Total time: ~40 minutes
Ingredients
- 3 slices bacon, chopped
- ½ red onion, chopped
- 1 small orange bell pepper, chopped
- 4–5 baby bella mushrooms, sliced
- 2 garlic cloves, minced
- 1 tsp dry oregano
- 2 tbsp Rancho Gordo Vaquero chile powder
- 3 frozen Hatch green chile cubes
- ½ cup Marvelous Sauce (leftover tomato sauce)
- 2 cups cooked Rancho Gordo yellow hominy, drained
- 2 cups cooked Caballero beans
- 1¼ cups chicken broth
- ½ tsp salt, plus more to taste
- Juice of 1 lemon (or lime)
- Grated Pecorino Romano or a spoon of sour cream, for finishing
- Sliced Fresh Avocado, for finishing
Instructions
- Render bacon:
In a large skillet, cook bacon over medium heat until nearly crisp, about 8–10 minutes.
- Build your base:
Add red onion, orange pepper, and mushrooms to the cooked bacon. Sauté in the bacon fat for 6–8 minutes, until softened and lightly caramelized.
- Add flavor layers:
Stir in garlic, oregano, and Vaquero chile powder; cook about 30 seconds until fragrant. Add the Hatch chile cubes and let them melt into the mixture.
- Add depth:
Stir in your Marvelous Sauce and let it bubble and thicken slightly, about 2 minutes.
- Simmer:
Add hominy, Caballero beans, chicken broth, and salt. Bring to a simmer, scraping up any browned bits. Cook 8–10 minutes, stirring occasionally, until the liquid reduces and everything glazes beautifully.
- Finish:
Stir in lemon juice, taste, and adjust with salt or more lemon. Serve topped with grated Pecorino Romano or a spoon of sour cream and sliced avocado.
Notes
The combination of hominy and Caballero beans makes this dish feel like a posole-meets-skillet-supper hybrid. It’s earthy, smoky, and comforting — a bowl that tastes like home, even if you’ve never been to New Mexico.
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