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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is one of those one-dish meals that most everyone seems to love. I found it in an old one-dish meals cookbook I had by Natalie Haughton. It goes together easily and you can sit back, relax and enjoy a few hours later. We love these kinds of dinners Ingredients:
1 (1 lb) package dried pinto bean, rinsed and picked over |
3 lbs beef short ribs |
2 sweet onions, chopped |
1 1/2 tablespoons minced fresh garlic |
2 quarts water |
4 chicken breast halves, skinless, cut into bite size pieces |
1 (28 ounce) can tomatoes, peeled diced, and drained |
1 (14 ounce) can diced green chilies |
1 (15 ounce) can yellow hominy, drained |
1/2 head napa cabbage, finely shredded ('4 cups) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4-1/2 teaspoon cayenne |
Directions:
1. Place beans in a 6-qt. Dutch oven. Add ribs, onions, garlic, and water. Heat to boiling over high heat. Reduce heat to medium-low, cover, and simmer 1 1/2 hours.
2. Stir in chicken, tomatoes with juices, and chilies. Cover and cook 15 minutes.
3. With the back of a large spoon or a potato masher, mash some of the pinto beans in pot to thicken stew. Stir in hominy, cabbage, salt, pepper, and cayenne. Turn off heat, cover, and let stand 5 minutes. (DH prefers I cook it 5 minutes, then let it sit 5 minutes.)
4. Serve with shredded Monterey Jack cheese, chopped cilantro, scallions, salsa and bread or tortillas.
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