I showed Bill the recipe and asked if he liked hominy ~ he didn’t really know anything about it but said he was willing to try it if I cooked it.
This is done through a process called nixtamalization, which is a procedure of treating corn kernels with an alkaline solution to remove the hull and the germ. It is said that this process makes hominy more flavorful and aromatic with superior nutrition.
It is said that the process of nixtamalization originated during that period, in some parts of Mexico and Guatemala. Today, hominy is popular throughout the United States, especially in the South.
I followed the list of ingredients, except for omitting 3 tablespoons of chopped cilantro and I cooked it in a slow cooker instead of in a Dutch oven on the stovetop. If you haven’t enjoyed hominy before, try this!
Spicy Beef and Hominy Stew
6 tablespoons flour
1 to 1½ teaspoons chipotle chile powder, depending on taste
1 pound beef chuck, cut into 1-inch cubes
1 tablespoon canola oil
1 large onion, thinly sliced
3 cloves garlic, chopped
3 cups reduced-sodium beef broth
1 can (14.5 ounces) stewed tomatoes
¾ teaspoon dried oregano
2 cans (15-ounces each) hominy, rinsed and drained
1 pound carrots, sliced
1 large green pepper, chopped
4½ cups cooked rice (1½ cups uncooked)
In a shallow dish, whisk flour and chile powder.
Coat beef with flour mixture; reserve unused flour.
In a skillet, heat oil over medium-high heat.
Add beef and cook, turning, until all sides are browned.
Add all of remaining ingredients, except rice, into slow cooker.
Stir in beef and combine well.
Cook on low for 7 hours or on high for 4 hours.
Serve with cooked rice.
Please visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Be sure to enter my Tate’s Bake Shop Giveaway if you haven’t already.