Classic Green Chili Stew

My mother, who is a wonderful cook, gave me this recipe that she found in a green chili cookbook she purchased in New Mexico. It is so good. The recipe has a list of contributors as well as a list of variations. We like the variation that uses hominy, so I put that one on the ingredient list. Enjoy on a chilly day :)

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

•  cooking oil or   cooking spray
• 2  lbs  round steaks, cubed
• 1 1⁄2 large onions, chopped
• 1  garlic clove, minced
• 5 (10 ounce) cans tomatoes and green chilies
• 2 (10 ounce) cans whole green chilies, coarsely chopped
• 2  cups water
• 2  teaspoons beef bouillon powder or 2  bouillon cubes
• 2 (16 ounce) cans yellow hominy

Directions

1. Brown cubed steak slowly in small amount of cooking oil.
2. Add chopped onion & garlic, then simmer for 5 minute.
3. Add remaining ingredients and simmer, covered for 3 hours or until meat is fork tender.
4. This can be put in a covered pan in the oven for around 2 hours.
5. May be refrigerated or frozen with excellent results.
6. Variation: Replace 2 cans of hominy with 2-16 oz cans of pinto beans.
7. Variation: Substitute 2 lbs. lean ground round for cubed steak.
8. Variation: Omit one can of tomatoes with green chilies and add 2 cups canned tomatoes, chopped.
9. Variation: For heartier stew add 2 medium potatoes, diced and 2 carrots, sliced, but remember that potatoes don't freeze well.
10. Variation: Substitute 1-46 oz. can cocktail vegetable juice.