BEEF TRIPE AND HOMINY STEW: POSOLE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Season tripe with salt and pepper and add to a large stockpot. Cover with water and bring to a gentle boil. Reduce heat to low and simmer for about 3 hours, skimming any impurities from the surface
- While tripe is cooking cover the chiles with water in a separate small saucepot and boil until re-hydrated and soft. Cool and strain, reserving the cooking liquid. Heat one tablespoon of the grapeseed oil over medium heat in a skillet (reserving the rest of the oil). When the oil begins to shimmer, saute onion and garlic until the onions become translucent. Remove from heat and transfer onions and garlic to a small bowl and reserve the skillet. Remove the stems and seeds from the chiles and add to the bowl with the onions. Using the cooking liquid as needed (reserving the rest of the cooking liquid), mash into a paste with the onions and garlic. Using the same skillet heat the reserved tablespoon of grapeseed oil over medium-high heat and fry the paste for a few minutes. Remove from heat and set aside until needed.
- Prepare the hominy as directed on the package, utilizing the remaining chile cooking liquid as part of the cooking liquid for the hominy. (Usually you will need 4 times as much water as hominy). Mix the chile paste well with the cooked hominy. Stir into the pot of tripe, season with chili powder and return to a simmer and allow to thicken. Ladle into bowls and place small amount of sliced radishes in the center. Squeeze fresh lime juice over.
HOMINY CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
- In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
- Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.
BEEF AND HOMINY
Make and share this Beef and Hominy recipe from Food.com.
Provided by Juliesmom
Categories Grains
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute the meat, celery, garlic, and onions in oil until onions are slightly soft.
- Add the chiles, tomato sauce, celery salt, cumin, chili powder, and pepper, and simmer for 5 minutes.
- Add drained hominy to the meat mixture and cook until hominy absorbs the color of the sauce.
- Place in serving bowl and top with grated cheddar.
- Makes 6 to 8 servings.
HOMINY BEEF CHILI
Hunker down for the night and get cozy with this filling chili. Loaded with beef chuck roast and convenient staples, such as diced tomatoes, green chilies and seasonings, it's a satisfying supper that would be yummy served with a side of warm tortillas or tortilla chips for dipping. -Steve Westphal, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings., Stir in hominy, broth, tomatoes, red pepper, onion, chiles, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.
Nutrition Facts : Calories 401 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 714mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 36g protein.
HOMINY BEEF BAKE
"I received this recipe from a friend more than 20 years ago and have been using it ever since," notes Jean Stokes. Corn chips create a tasty topping on a nicely spiced mixture of ground beef, hominy and chili. "Even my meat-and-potatoes husband likes it!" assures the Sacramento, California cook.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the hominy, chili, tomato sauce, water, chili powder, salt and pepper. , Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with corn chips. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 514 calories, Fat 27g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 1088mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 7g fiber), Protein 23g protein.
HOMINY WITH SPANISH CHORIZO AND TWO CHEESES
A rustic dish, easily prepared in advance. This calls for the Spanish dry chorizo sausage, not the raw Mexican chorizo one. Boar's Head makes a good one sold at deli counters. From "The Versatile Grain" by Sheryl and Mel London.
Provided by zeldaz51
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Oil a 12-inch-wide by 3-inch-deep glazed pottery or other ovenproof casserole and set aside.
- Saute the sliced chorizo in a large skillet until lightly browned all over. You may need to do two batches. Drain itt on paper towels. Discard the rendered fat in the skillet and wipe it out with paper towels.
- In the bowl of a food processor, finely mince the garlic, then add the onions and pulse five or six times.
- Heat the olive oil in the skillet over medium heat and saute the onion and garlic for 5 minutes, stirring occasionally. Add the peppers and continue to saute another 5 minutes. Remove the skillet from the heat and add oregano through the hominy (using 2 tablespoons of the cilantro), stirring gently to combine. Add the cream,, 1 cup of the cheddar, and all the pepper jack cubes. Stir to mix well.
- At this point the mixture can be put into a bowl, covered, and refrigerated until you want to bake the casserole, or you can bake it right away.
- To bake, preheat the oven to 400 degrees Fahrenheit. Transfer the mixture to the oiled casserole, cover with foil, and bake 20 minutes. Remove the casserole from the oven, discard the foil, and top the casserole with the remaining cheddar. Bake, uncovered, an additional 10 minutes, or until the cheese is melted. Scatter the remaining cilantro on the surface before serving. Serve hot from the baking dish.
Nutrition Facts : Calories 569.8, Fat 39.7, SaturatedFat 17.2, Cholesterol 92.8, Sodium 1150.4, Carbohydrate 28.7, Fiber 5, Sugar 6.8, Protein 24.6
ARGENTINE BEEF, PORK, AND HOMINY STEW
Steps:
- Stir together meats and water in a 12-quart heavy pot and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, 3 1/2 hours.
- Add vegetables and paprika, then simmer, partially covered, stirring occasionally, 30 minutes, or until vegetables are tender.
- Add hominy, beans, salt, and pepper and simmer, stirring occasionally, 15 minutes.
MEXICAN BEEF AND HOMINY SOUP
Make and share this Mexican Beef and Hominy Soup recipe from Food.com.
Provided by Brookelynne26
Categories < 4 Hours
Time 2h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a covered 8- to 10-quart pan over high heat, bring beef, onion, garlic, and 1/2 cup water to a boil. Reduce heat to medium and simmer for 15 minutes, stirring occasionally. Uncover and cook over high heat, stirring often, until juices have evaporated and meat is browned, 10 to 20 minutes.
- Add chili powder (use larger amount for spicier flavor) and cumin; stir until fragrant, about 30 seconds, then add broth and tomatoes, including juice. Cover and bring to a boil, then reduce heat and simmer until meat is almost tender to bite, about 1 hour.
- Meanwhile, slice peel off squash and cut flesh into 3/4-inch cubes. Rinse celery and slice diagonally 1/4 inch thick.
- Add squash, celery, and green chilies; cover and return to a boil over high heat. Reduce heat and simmer, covered, until squash and beef are tender when pierced, about 15 minutes longer. Stir in hominy and return to a boil. Skim and discard fat. Add salt and pepper to taste.
- Serve soup from pan, or pour into a tureen. Put sour cream and cilantro in bowls and offer to add to taste.
Nutrition Facts : Calories 276.3, Fat 16.4, SaturatedFat 6.1, Cholesterol 52.9, Sodium 964.7, Carbohydrate 14.5, Fiber 2.9, Sugar 3.4, Protein 17.5
CHILIED CHICKEN AND HOMINY SOUP
Hominy and chicken combine in this chili flavored broth-based soup. Spicy, so hold on to your hat! More chicken can be added if desired. WW points = 4/serving
Provided by Brooke the Cook in
Categories Clear Soup
Time 40m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Brown chicken over medium-high heat in saucepan.
- Remove chicken from saucepan, keep warm.
- Reheat saucepan to medium heat and saute onion and garlic until onion in translucent.
- Add cooked chicken, chicken broth, oregano, and chili powder and combine. Reduce heat to low cover and cook 15 minutes.
- Add hominy cook 15 more minutes.
Nutrition Facts : Calories 211.2, Fat 3.1, SaturatedFat 0.5, Cholesterol 43.9, Sodium 1183.9, Carbohydrate 24.2, Fiber 5, Sugar 4, Protein 21.3
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