Recipe by Judikins
This is one of those one-dish meals that most everyone seems to love. I found it in an old one-dish meals cookbook I had by Natalie Haughton. It goes together easily and you can sit back, relax and enjoy a few hours later. We love these kinds of dinners
- 1 (1 lb) package dried pinto bean, rinsed and picked over
- 3 lbs beef short ribs
- 2 sweet onions, chopped
- 1 1⁄2 tablespoons minced fresh garlic
- 2 quarts water
- 4 chicken breast halves, skinless, cut into bite size pieces
- 1 (28 ounce) can tomatoes, peeled diced, and drained
- 1 (14 ounce) can diced green chilies
- 1 (15 ounce) can yellow hominy, drained
- 1⁄2 head napa cabbage, finely shredded (~4 cups)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4-1⁄2 teaspoon cayenne
Directions See How It's Made
- Place beans in a 6-qt. Dutch oven. Add ribs, onions, garlic, and water. Heat to boiling over high heat. Reduce heat to medium-low, cover, and simmer 1 1/2 hours.
- Stir in chicken, tomatoes with juices, and chilies. Cover and cook 15 minutes.
- With the back of a large spoon or a potato masher, mash some of the pinto beans in pot to thicken stew. Stir in hominy, cabbage, salt, pepper, and cayenne. Turn off heat, cover, and let stand 5 minutes. (DH prefers I cook it 5 minutes, then let it sit 5 minutes.)
- Serve with shredded Monterey Jack cheese, chopped cilantro, scallions, salsa and bread or tortillas.