Smoky black-eyed pea and hominy stew

By Wendy Andresen | Feb 25, 2021
Photo by: Wendy Andresen

You could easily stretch this easy, filling, chili-like stew by adding 1 to 4 cups of vegetable broth or water to make a big pot of soup, in which case you might want to add more salt, depending on the salt content of your broth. The smoky richness of this dish is a definite upgrade from regular chili.

I suppose you could substitute corn kernels for the hominy, but it’s always fun to try new tastes, and I like the unique flavor and texture that hominy adds to this recipe. Just don’t taste it straight from the can or you might not want to use it. It needs to mingle with the other flavors.

Of course, I opted for the diced tomatoes with green chiles. You’ll definitely want some crusty bread to go alongside, perhaps some roasted garlic ciabatta (a family favorite).


1 Tbsp. olive oil

1 medium onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1/2 to 1 tsp. salt

1 Tbsp. chili powder

2 tsp. smoked paprika

2 cans (15 ounces each) black-eyed peas, including liquid

15-ounce can diced tomatoes (perhaps with green chiles)

15-ounce can hominy, drained, such as Goya

Freshly ground black pepper

5 ounces baby kale, chopped collards, or spinach


1. In a soup pot, heat the oil and then add the onion, carrots, celery, garlic and salt. Cook on medium heat for 10 minutes, stirring often.

2. Add the chili powder and smoked paprika and cook for another 1 to 2 minutes to temper the spices.

3. Add the black-eyed peas, tomatoes, hominy, black pepper and greens. Cook on low heat for half an hour or more, stirring often, until the greens are as tender as you like them. If using spinach, add it during the last 5 minutes of cooking.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at

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