• South of the Border Hominy Stew

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    by Diana Lambson
    3 recipes
    The first batch of this I made was a complete mistake. I read can sizes wrong. However, my family, and friends, loved it. I also won a cooking competition with it. This is best if prepared one day and left to steep in refrigerator until next day.


    • 2 lbs lean ground beef, cooked, drained
    • 2 very large onions, cleaned and chopped coarse
    • 2 large bell peppers, seeded and chopped coarse
    • 2 tsp salt
    • 2 tsp dried basil
    • 1 tsp ground, or cracked, black pepper
    • 1/2 tsp sugar and oregano
    • 1/4 tsp crushed red pepper (optional)
    • 4 to 6 large cloves fresh garlic (depending on your taste)
    • 2 tbls chopped parsley (can use dried but fresh is better)
    • 2 (15.5 oz.) cans red beans (do not drain)
    • 2 (15.5 oz.) cans yellow or white hominy (do not drain)
    • fresh basil or parsley sprigs for garnish (if desired)


    1. In large kettle, brown ground beef, stirring to break up. Add onions and bell pepper. Saute, stirring occasionally, just until vegetables are tender crisp. Stir in salt, basil, ground pepper, sugar, oregano, red pepper, garlic, chopped parsley, beans and hominy. Simmer, uncovered, until all ingredients are heated through and flavors blended, about 20 minutes.
    2. Serve in soup mugs with toasted garlic bread, or big, hot, crusty rolls.
    3. Can be accompanied by a spinach, fresh red onion and mandarin orange salad topped with a vinagrette dressing.

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