Rating: 4.5 stars
63 Ratings
  • 5 star values: 33
  • 4 star values: 25
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Got this recipe from an anthropologist friend in Arizona, and given the use of canned product, it is said to date to the 1920s to early 30s. Spicy and hearty! Serve with hot tortillas.

Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Season with chili powder, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.

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Nutrition Facts

511 calories; protein 23.7g; carbohydrates 34.4g; fat 31.2g; cholesterol 96.5mg; sodium 803.9mg. Full Nutrition
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