Recipe by Mike #2
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.
Top Review by TattooedMamaof2
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!
- 1 lb lean ground beef
- 1 1⁄2 cups onions, chopped
- 1 cup green bell pepper, chopped
- 3 garlic cloves, crushed
- 8 ounces kidney beans
- 8 ounces hominy
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon red pepper flakes
- 2 cups water
Directions See How It's Made
- 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.
- Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
- For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.
- Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
- *NOTE:Without adding the water, meat mixture can be used as an empanada filling.