Thursday, May 27, 2010

Hominy Stew

1 onion, chopped
4 cloves garlic, minced
olive oil (Or bacon drippings, see notes below)
2 carrots, cut into small chunks
1 can pinto beans, drained
1 can garbanzo beans, drained
1 can hominy, drained
1 can diced tomatoes, drained
1 8 oz. can tomato sauce
1 green bell pepper, chopped into large pieces
1 tsp. taco powder
1/4 c. salsa verde
1/2 tsp. oregano
1/4 tsp. unsweetened cocoa powder

Saute onion and garlic in olive oil until tender. Add carrots. Cover and turn heat to low. Stir a few times so the carrots don't brown too much, cook until carrots are starting to get tender. Add remaining ingredients and simmer 1 hour. Don't let it go dry.

Other options for great added flavor:

1. Saute a few strips of bacon and use the drippings in place of olive oil. Sprinkle the top of the stew with the crumbled bacon.

2. Add Anaheim or hot peppers to the onions when sauteing

3. Add a can of corn in with the other canned ingredients.

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