Total Time
28mins
Prep 12 mins
Cook 16 mins

Highly seasoned beef pairs with kidney beans and hominy in this Latin-inspired dish. Hominy is corn that has been soaked in lime or lye. The result is a versatile grain with a chewy texture and a very light, smoky-sour flavor.

Ingredients Nutrition

Directions

  1. In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.
  2. Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
  3. For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.
  4. Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
  5. *NOTE:Without adding the water, meat mixture can be used as an empanada filling.

Reviews

(8)
Most Helpful

Very good, I had some extra hominy I needed to use up, and I'm glad I chose this recipe for it! I used 3/4 C. chicken broth instead of the 1 C. water, and ground turkey instead of the beef. We ate it over egg noodles with sour cream and it was delicious! Thanks for the recipe!

TattooedMamaof2 May 15, 2011

What this recipe has to do with Algeria is beyond me. But I liked it a lot. It's low in fat and high in fiber, too. I used extra lean ground beef. I used a full can of kidney beans and a full can of yellow hominy. I only used about 3/4 cup of water. I served it over brown rice. Very nice. Thanks, Mike #2.

windhorse23 February 16, 2010

Like others i wasn't sure what to expect, but it doesn't disapoint. We put it on taco shells with cheese also, but DH just got a bowl and ate as is. He thinks torilla chips to dip it up and sour cream would be good. Either way, we'll have this again for sure cause IT IS GOOD !!!

sjones168 November 06, 2008

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