Monday, February 2, 2015

Bob's in the Kitchen - Beef and Hominy Slow-Cooker Stew

From the kitchen of One Perfect Bite...Mary suggested I make this. The stew is made with a standard list of stew ingredients, but the addition of spicy canned tomatoes and hominy gives it a slightly Southwestern bent. For those who don't know, hominy is made from dried corn kernels that have been soaked in a lye or lime solution. Soaking removes the tough outer shells of the kernels and produces a more flavorful and nutritious kernel that has a creamier texture than corn. Hominy is used extensively in Native American and Mexican cooking and it is a popular addition to dishes in the Southern and Southwestern United States. While this dish can be prepared stovetop, today's recipe, developed by Family Circle magazine, utilizes a slow-cooker to make the stew. It is the type of entrĂ©e that will appeal to very busy cooks, and it is easy enough for beginner or substitute cooks to tackle. Mary browns the meat when she makes the stew, but I put it directly into the ceramic crock along with the other ingredients. It turned out O.K. I followed her suggestion and cooked the stew for a total of  6 rather than the 8 hours you'll find in the recipe directions, so the meat retained some texture and was not mushy. This is not a fancy dish, but it makes a nice winter meal for folks who are really busy. If you think your family would like this stew, you can find the recipe, here.

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1 comment :

David said...

Bob, This beef and hominy slow cooked stew looks even better than the chili mac! I could eat a couple bowls of this! Take Care, Big Daddy Dave

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