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  • Mexican Meatball Stew (Albondigas)

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    Mexican Meatball Stew (Albondigas)
    Servings: 10
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 1/2 lbs. lean grnd beef
    • 1/2 pound Choriza (sausage)
    • 1 lg. white onion
    • 6 carrots
    • 6 new California potatoes
    • 1 can Hominy
    • 1 can red kidney beans
    • 1 can plum tomatoes
    • 2 lg. green chili peppers
    • Veg. oil
    • 3 beef cubes
    • Cilantro, parsley, salt, pepper, cumin, celery salt, garlic
    • Flour or possibly corn tortillas
    • Salsa (med.)

    Directions

    1. Blend beef and chopped Choriza seasoned with all seasonings. Add in oil; brown in stew pot in tiny meatballs in 2 cloves garlic. When browned, add in water, minced cilantro and parsley, season as you desire. Add in quartered potatoes and carrots (quartered) and cook onion with peppers till tender. Add in hominy and kidney beans (approximate cooking time - all ingredients 1 1/4 hrs). Then add in beef cubes, can tomatoes, dash of salsa in stew pot. Serve with hard turned tortillas and salsa in bright Mexican bowls.

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