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“This is one of those one-dish meals that most everyone seems to love. I found it in an old one-dish meals cookbook I had by Natalie Haughton. It goes together easily and you can sit back, relax and enjoy a few hours later. We love these kinds of dinners”
READY IN:
2hrs 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place beans in a 6-qt. Dutch oven. Add ribs, onions, garlic, and water. Heat to boiling over high heat. Reduce heat to medium-low, cover, and simmer 1 1/2 hours.
  2. Stir in chicken, tomatoes with juices, and chilies. Cover and cook 15 minutes.
  3. With the back of a large spoon or a potato masher, mash some of the pinto beans in pot to thicken stew. Stir in hominy, cabbage, salt, pepper, and cayenne. Turn off heat, cover, and let stand 5 minutes. (DH prefers I cook it 5 minutes, then let it sit 5 minutes.)
  4. Serve with shredded Monterey Jack cheese, chopped cilantro, scallions, salsa and bread or tortillas.

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