This is a native American dish made with beef mince, hominy (hulled sweetcorn), potatoes, carrots, tomatoes and chillies. It's hot, spicy and very satisfying. Perfect for the cold winter months.
White hominy and tinned chopped green chillies can be purchased online. Alternatively, you could use sweetcorn and fresh chillies to taste.
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. - 25 Feb 2005 (Review from Allrecipes US | Canada)
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. - 01 Aug 2006 (Review from Allrecipes US | Canada)
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. - 03 Dec 2005 (Review from Allrecipes US | Canada)