Hominy Stew

We recently came back from a trip to Arizona. My favorite restaurant there is Fry Bread House in Phoenix. As its name suggests, fry bread--a Native American bread--is its specialty. Fry bread is a comfort food that is best served fresh out of the fryer. I am not sure that I can replicate fry bread at home, so instead, I decided to replicate the delicious Hominy Stew that we had there.

Hominy stew, like Mexican Posole, is made with hominy, a specially processed corn. For that reason, I was able to easily find canned hominy at a local Mexican grocery store. The stew can be made with any type of meat. I used beef because that was what we had at Fry Bread House. I also used mild green peppers, but you can use a spicer pepper, if you prefer more of a kick.

Hominy Stew 

• 2 Tbsp. oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1.5 pounds stew beef
• 2 cans (29 ounce) hominy, drained
• 3 cups chicken broth
• 2 tsp. dried oregano
• 1 can (7 ounce) chopped chili peppers
• fresh cilantro for garnish

Place oil, onion, and garlic into Dutch oven. Heat on medium. Cut beef into one-inch chunks. Add beef to pot and cook until beef has browned. Add hominy, broth, chilis, and oregano. Bring to a boil over high heat. Cover, reduce heat, and simmer until meat is tender or about 30 minutes. Drain any excess fat. Serve topped with fresh cilantro. Enjoy!