Recipe by l'ecole
Usually this dish is made with pork, but here's a nice variation on the theme from a rather unlikely place -- *Better Homes and Gardens' Mexican Cooking*. I added one morita/chipotle pepper to the beef/onion stage for some extra heat, and I would definitely include cilantro and lime quarters in with the other toppings!
- 1 1⁄2 lbs stew meat, cut in 1/2-inch pieces
- 4 cups water
- 1⁄2 cup onion, chopped
- 1 1⁄2 teaspoons salt
- 2 (15 ounce) cans hominy, drained
- 1 (10 ounce) can tomatoes and green chilies
- 1⁄2 cup water, cold
- 1⁄2 cup flour, all-purpose
- cabbage, shredded for topping
- green onion, sliced for topping
- radish, sliced for toping
Directions See How It's Made
- In 3-quart saucepan combine beef, 4 cups water, onion and salt. Cover; simmer 1-1/2 hours.
- Add hominy and undrained tomatoes with chilies. Cover; simmer 30 minutes more.
- Blend the ½ cup water into flour; add to beef mixture. Cook and stir until thickened and bubbly.
- Serve in bowls; top with cabbage, onion, and radishes.