Hominy Meatball Stew Recipes

HOMINY MEATBALL STEW

Steps:

• In a large bowl, mix together the egg,cornmeal,onion, salt and pepper.
• Crumble beef over mixture and mix well.
• Shape into 3/4 inch balls ( about the size of a walnut ), and place in a large skillet over medium heat in which the 2 Tablespoons of oil has been added.
• Brown meatball in batches and drain
• In a dutch oven, combine the hominy,tomatoes, tomato sauce, water and taco seasoning.
• Cover and bring to a boil, reduce heat and add meatballs. 7 Cover and simmer for 30 to 40 minutes or until meat is no longer pink Read more: h

POZOLE ROJO (MEXICAN HOMINY STEW)

Steps:

• Before going to bed, place the corn into large bowl and cover with plenty of water.
• The next day you will notice that the corn has softened a bit. Discard the soaking water and wash the corn thoroughly with cold water.
• Cut off the little "heads" on the corn grains. If you want the kernels to bloom then you need to "de-head" the kernels. De-heading means to pick off those little tips with your fingers anc cut them off. (read notes)
• Place hominy in a large pot and cover with 5cm (2″) of water. Cook over medium heat for about 3 hours or until the grains are al dente.
• While the corn is cooking, prepare the sauce: Clean the guajillo chiles and soak them in hot water for about 20 minutes until they are soft.
• Add all the ingredients for the sauce in a blender with the soaked chilies. Pour in one and a half cups of water (you can use the one from soaking the chilies) and blend until you get a very smooth sauce. Strain the sauce in a bowl and set aside.
• After three hours the corn will start to "bloom" and the broth will have a thick consistency.
• Add the meat to the pot and then pour in the chilli sauce. Add enough water to cover the ingredients and mix well.
• Add salt and bring to a boil. Low the heat and let it simmer discarding the foam that will appear as its cooking.
• Cook for about 2 to 3 hours, making sure the meat is always covered with liquid, adding more water if necessary. Once the meat and kernels are very tender, adjust with salt and turn off the heat.
• If you notice that meat is well cooked but the kernels are not, take out the meat and place it in a bowl; then keep cooking hominy until is very soft.

HOMINY MEATBALL STEW

Steps:

• In a large bowl, mix together the egg,cornmeal,onion, salt and pepper.
• Crumble beef over mixture and mix well.
• Shape into 3/4 inch balls ( about the size of a walnut ), and place in a large skillet over medium heat in which the 2 Tablespoons of oil has been added.
• Brown meatball in batches and drain.
• In a dutch oven, combine the hominy,tomatoes, tomato sauce, water and taco seasoning.
• Cover and bring to a boil, reduce heat and add meatballs.
• Cover and simmer for 30 to 40 minutes or until meat is no longer pink.

MEATBALL STEW

Steps:

• In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)

Steps:

• Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
• Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
• Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
• Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
• Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
• Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
• Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

POZOLE (MEXICAN PORK AND HOMINY STEW)

Steps:

• Cut bones from chops but reserve both meat and bones. Cut meat into one-inch cubes. Put meat and bones in small kettle and add chicken legs and thighs. Add water, quartered onion, garlic, salt, chilies and peppercorns. Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender. Remove pork and chicken.
• When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite-size pieces.
• Strain broth into another small kettle or saucepan. Add meats, hominy and bring to boil.
• Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion. Serve in individual serving dishes, to be added to soup according to taste.
• Serve soup in individual heated soup bowls.

PORK AND HOMINY STEW

Steps:

• Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
• Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
• While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
• Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.