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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 4 |
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A semi-spicy, New Mexico recipe based stew. Simple, easy and delicious. Ingredients:
1 (30 ounce) can white hominy (rinsed) |
3 large potatoes, chopped (as substitute or addition) |
1 (30 ounce) can of hatch green chili peppers, diced (rinsed) |
20 dried red chili pods, crushed, seeds and all |
1 large tomato, of choice diced |
half a small block of aged cheese, chopped (parmasan, romano, asiago) |
2 tablespoons sea salt (any salt) |
1 tablespoon ground cumin |
4 -5 minced garlic cloves |
1 medium diced onion, of choice |
2 tablespoons olive oil |
black pepper, to taste if desired |
10 cups water (alter according to thickness preference) |
Directions:
1. Thoroughly rinse hominy and green chilis. I prefer to blend chilis, but finely chopped works as well. Do one of the two.
2. I use Japanese red chili pods as New Mexico style aren't available where I am, blend the pods until they resemble crushed red pepper for pizza.
3. Chop aged cheese into smaller pieces as it allows the cheese to dissolve into the broth more efficiently.
4. Dice onion to desired size.
5. Dice large tomato.
6. Finely mince garlic cloves.
7. Place all items in a slow cooker for 6-8 hours on high.
8. Serve with flour tortillas for dipping, or corn bread.
9. Enjoy!
10. ** Feel free to add browned ground beef, or pork if wanted. Any aged, or non aged cheese works, aged yields better broth results. Any canned ingredients are interchangeable with fresh if they are available.
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