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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Got this recipe from an anthropologist friend in Arizona, and given the use of canned product, it is said to date to the 1920s to early 30s. Spicy and hearty! Serve with hot tortillas. Ingredients:
3 pounds ground beef |
2 large onions, diced |
2 tablespoons chili powder |
6 potatoes, diced |
1 pound carrots, diced |
3 cups white hominy |
3 (8 ounce) cans whole peeled tomatoes with liquid, chopped |
2 (4 ounce) cans chopped green chiles, with juice |
3 cups beef broth |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Season with chili powder, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
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