Hominy Meatball Stew

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Recipe by Chef shapeweaver

I found this recipe in the TOH's 2009 The Best Of Country Cooking Annual Recipes. It was sent into them by Diane Tennison of Lafayette, Louisiana. She wrote in her description " For a less spicy version,substitute plain canned tomatoes for the Mexican blend " . But since I wanted just a bit of spice, I used one can of Ro-Tel and one can of fire roasted diced tomatoes with garlic.For the taco seasoning I used Mucho Gusto Taco Seasoning Mix.This recipe calls for making your own meatballs, but if you are in a hurry I'm sure thawed frozen ones would work as well. After making the meatballs,fry a little bit of the meat to see if you want to add a bit of oregano and or garlic. Submitted to " ZAAR " on February 24th., 2010.UPDATE on 3/18/10: I found out that this freezes and reheats very well :). If you like you can add garnishes of fried tortilla strips,green onions and sour cream.

Ingredients Nutrition

Directions

  1. In a large bowl, mix together the egg,cornmeal,onion, salt and pepper.
  2. Crumble beef over mixture and mix well.
  3. Shape into 3/4 inch balls ( about the size of a walnut ), and place in a large skillet over medium heat in which the 2 Tablespoons of oil has been added.
  4. Brown meatball in batches and drain.
  5. In a dutch oven, combine the hominy,tomatoes, tomato sauce, water and taco seasoning.
  6. Cover and bring to a boil, reduce heat and add meatballs.
  7. Cover and simmer for 30 to 40 minutes or until meat is no longer pink.

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