Sunday, May 6, 2012


For being such a white girl with pale ginger kids, I sure do like me some Mexican food!  The latest favorite around our house is pozole, a hominy stew with beef, onions, tomatoes, and hominy, topped with all kinds of yummy garnishes.



Prep Time: 15 mins.
Cook Time: 2 hours
Total Time: 2½ hours
Serves: 6

1½ - 2 pounds beef stew meat, cut in ½ inch pieces
4 cups beef stock
1 onion, chopped
1½ teaspoon salt
1 15 ounce can tomato sauce
1 29 ounce can hominy, drained
1 10 ounce can tomatoes with green chlies
1/2 cup cold water
1/4 cup flour
Shredded cabbage for garnish (optional)
Sliced radish for garnish
Avocado for garnish (optional)
Sliced green onion for garnish (optional)
Salsa for garnish (optional, pg. 19)
Cilantro for garnish (optional)

1.       In a 3 quart sauce pan combine beef, beef stock, onion, tomato sauce, and salt and simmer, covered, for 1½ hours. 
2.       Add hominy and undrained tomatoes with chilies and simmer, covered, for another 30 minutes. 
3.       Blend the 1/2 cup water into the flour and add to the pan.  Cook and stir until thick and bubbly.  Serve in individual bowls with garnishes.