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Green Chile Stew

This rich stew is a great supper on a chilly evening.
  • 2 pounds round steak cut into 1-inch squares
  • 1/3 cup all-purpose flour
  • 2 tablespoons olive or canola oil
  • 2 medium onions, chopped
  • 2 cloves garlic, minced or put through a garlic press
  • 2 10-ounce cans Ro-Tel© tomatoes or other canned tomatoes with green chiles
  • 2 14.5-ounce cans whole tomatoes, coarsely chopped, with juice
  • 1 cup (2 4-ounce cans) chopped green chiles
  • 1 15-ounce can yellow hominy, drained
  • 1 15-ounce can pinto beans, drained
  • 2 cups beef bouillon or stock
  • salt and freshly ground pepper to taste
Toss the beef with the flour to coat. Over medium-low heat, slowly brown the beef in the oil. Add the onion and garlic and simmer, stirring frequently, for 4 or 5 minutes or until onion is transparent.

Add the remaining ingredients, cover, and simmer at very low heat for 2 hours or until meat is tender. Check seasonings and add salt and pepper, if desired.

Makes 8 servings.

Recipe editor

Note: As with most any stew, you can vary the ingredients depending upon availability and your own personal tastes. If you don't have hominy, for instance, use two cans of pintos instead. If you want to turn up the heat, substitute one or both cans of tomatoes with Ro-Tel tomatoes. The stew can be stretched with the addition of more beans or hominy.

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