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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Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2005
I had my predominately Hispanic Foods students make this and they all LOVED it. They cooked it from start to finish in under 90 minutes (including clean-up). I altered the directions by cooking the carrots until almost tender before adding the potatoes to avoid mushy potatoes. Fresh chiles with varying degrees of heat are abundant in our area so we used fresh in lieu of canned. I think it really made the dish stand out. We also increased the amount of broth to make it more soup-like and added shredded cheddar on top to garnish. Read More
(105)

Most helpful critical review

Rating: 2 stars
12/03/2005
This is good; I love the use of hominy! I realized that it was going to need 'something' so I added some adobo seasoning garlic and some cumin. Oh I also added a ton of cilantro and red pepper. My husband and kids loved it. Read More
(65)
63 Ratings
  • 5 star values: 33
  • 4 star values: 25
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/25/2005
I had my predominately Hispanic Foods students make this and they all LOVED it. They cooked it from start to finish in under 90 minutes (including clean-up). I altered the directions by cooking the carrots until almost tender before adding the potatoes to avoid mushy potatoes. Fresh chiles with varying degrees of heat are abundant in our area so we used fresh in lieu of canned. I think it really made the dish stand out. We also increased the amount of broth to make it more soup-like and added shredded cheddar on top to garnish. Read More
(105)
Rating: 4 stars
08/01/2006
This was easy to make I put it in the crock pot after browning the meat with the onion. I also added some jalapeno pepper for extra flavor. Makes a hearty meal with some corn tortillas. Read More
(65)
Rating: 2 stars
12/03/2005
This is good; I love the use of hominy! I realized that it was going to need 'something' so I added some adobo seasoning garlic and some cumin. Oh I also added a ton of cilantro and red pepper. My husband and kids loved it. Read More
(65)
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Rating: 4 stars
05/29/2008
This makes enough to feed a small army. I served it to about 20 people (with sandwiches). They seemed to like it and some gave lots of compliments. I thought it was kind of plain. After I made it and tasted I added about 2 Tbsp. cumin and extra chili powder salt and pepper. This perked it up a bit. Read More
(40)
Rating: 3 stars
07/15/2006
I have made this recipe twice first with alterations and now following it exactly. Interestingly the first modified version turned out better. Instead of putting the potatoes into the stew I served it over mash with cheese on top and that created more depth to the recipe. Today making the actual dish it turned out rather bland. Still ok but not spectecular. Read More
(40)
Rating: 5 stars
02/28/2004
This was awsome! I did change a little as my husband and I enjoy things more as a soup than a stew. I drained the grd. bf. then added a touch of water to season with the chili powder. I also added a C of water and used 3 cans of beef broth not 3 C. cut down the potatoes to 3 large size and used 1 package of hot chili powder (we like it hot)! Fabulous w/ warm tortillas. Read More
(33)
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Rating: 5 stars
10/01/2007
i added garlic powder dried parsley bay leaf and a full beer! fantastic! Read More
(33)
Rating: 4 stars
10/07/2005
My husband and I enjoyed this stew. It's an interesting variation of vegetable beef soup. We enjoyed the chili powder and canned chilies. Definitely not too hot. It could stand more heat if you like hot stuff. Read More
(31)
Rating: 4 stars
02/19/2009
We have to double the recipe- was good. Left out the chilies because of younger children. Was great the 2nd day with 3 cups of rice added!!! Read More
(28)