Hominy Chili the Editors of Publications International, Ltd.
Makes 6 to 8 servings
|3||pounds beef chuck, visible fat removed|
|1/3||cup masa harina (or corn flour)|
|1||tablespoon ground black pepper|
|1||tablespoon ground paprika|
|1/4||cup plus 1 tablespoon corn oil|
|3||tablespoons chili powder, or to taste|
|1||tablespoon ground cumin|
|2||tablespoons garlic, minced|
|2||large onions, chopped|
|2||red bell peppers, seeded and chopped|
|2||tablespoons lime juice|
|2||cans (15 ounces each) beef broth|
|1||can (4 ounces) diced green chilies|
|1||can (14-1/2 ounces) diced tomatoes with chilies|
|2||cans (15 ounces each) hominy, drained|
|2||limes, cut into wedges|
- Trim beef and cut into bite-sized cubes. Blend masa harina or flour with black pepper and paprika in a large resealable bag. Place meat in bag, seal and shake to coat evenly with flour mixture.
- Heat 1/4 cup oil in large Dutch oven over medium-high heat. When almost sizzling, add beef chunks in batches to make single layer in bottom of pan. Brown and cook so each cube of beef is seared on all sides. Add more oil if needed. As beef browns, remove each batch to a large bowl and set aside. Repeat until all beef cubes are browned.
- Add remaining 1 tablespoon oil to Dutch oven. Add chili powder, cumin, garlic, onions and bell peppers. Stir and cook 5 to 8 minutes or until onions are translucent. Reduce heat and add browned beef with juices, lime juice, beef broth, green chilies, chili tomatoes and hominy. Simmer 1 to 2 hours, or until beef is tender. Stir occasionally. Garnish with fresh lime wedges. May be served over cooked rice.
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