Saturday, February 03, 2007


A traditional Mexican soup, often served during the holidays. This one is great on any cold day when you want a satisfying and simple meal.


2 qt. water
1 lb. stew meat (beef or pork cut into small cubes)
3 cloves garlic, sliced
1 white onion, sliced
2 lb. can hominy, drained
1 c. dried pinto beans, sorted and rinsed
1 Tbsp. New Mexico chili powder
1 Tbsp salt (or more to taste)

Add all ingredients to crock pot and cook on low for 8 - 10 hours.

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