A few nights ago I was trying to decide what to make for dinner. We needed to do some grocery shopping so there wasn’t much to choose from in the cupboard and fridge. We had an abundance of potatoes and some canned and fresh veggies. So, I decided to use those. I put everything I had on the counter and realized that if I put it all together in a stew it would have a Peruvian feel to it. (due to the potatoes and tomatoes.) I put it all in a pot with some leftover ham and let it simmer for an hour. My family raved over it. Each person had seconds and the kids were even a little upset that there wasn’t leftovers for their lunches the next day!
2 14oz cans chicken stock
1 14oz can diced stewed tomatoes
3 large potatoes- diced
1 large whole onion- diced
1 bell pepper- diced
1 29oz can of Mexican hominy
1 can full of water- use the empty hominy can
1 lb cooked ham (or whatever cooked meat you have handy)
3/4 ts salt
1/2 ts pepper
1/2 ts garlic powder
1/4 ts cumin
1/2 ts cilantro
1/2 ts cayenne -optional-to make spicy
6-8 servings of cooked basmati or long grain white rice (made from 2 cups uncooked rice)
In a large pot heat the chicken stock on medium high heat. Add the can of stewed tomatoes, the potatoes, onion, bell pepper and ham (or other handy cooked meat). Add the whole undrained can of hominy. Add a canfull of water from the empty hominy can. Stir and turn down the heat to medium. Add the salt, pepper, garlic powder, cumin and cilantro. Add the cayenne if you’d like it to be spicy. Stir, put on the lid and turn the heat down to low. Let it simmer for about an hour, stirring once in a while. Make the rice in a different pot while the stew is simmering.
Put 4 cups of water in a pot and set the heat on high. Add 1/2 ts salt and put on a tight fitting lid. Measure out 2 cups of rice and add to the water once it’s boiling. Stir, put the lid back on and turn off the heat. The rice will be ready by the time the stew is.
Serve the stew on rice in bowls and enjoy.