“A semi-spicy, New Mexico recipe based stew. Simple, easy and delicious.”
READY IN:
6hrs 20mins
SERVES:
6-8
YIELD:
8 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Thoroughly rinse hominy and green chilis. I prefer to blend chilis, but finely chopped works as well. Do one of the two.
  2. I use Japanese red chili pods as New Mexico style aren't available where I am, blend the pods until they resemble crushed red pepper for pizza.
  3. Chop aged cheese into smaller pieces as it allows the cheese to dissolve into the broth more efficiently.
  4. Dice onion to desired size.
  5. Dice large tomato.
  6. Finely mince garlic cloves.
  7. Place all items in a slow cooker for 6-8 hours on high.
  8. Serve with flour tortillas for dipping, or corn bread.
  9. Enjoy!
  10. ** Feel free to add browned ground beef, or pork if wanted. Any aged, or non aged cheese works, aged yields better broth results. Any canned ingredients are interchangeable with fresh if they are available.

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