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 entrée 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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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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