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Reviewed: May 29, 2008

This makes enough to feed a small army. I served it to about 20 people (with sandwiches). They seemed to like it and some gave lots of compliments. I thought it was kind of plain. After I made it and tasted, I added about 2 Tbsp. cumin and extra chili powder, salt and pepper. This perked it up a bit.

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MARIO1

	Cooking Level: Expert Home Town: Abilene, Texas, USA Living In: Early, Texas, USA
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Reviewed: Apr. 28, 2008

it had an undertaste like a tamale and was really good. I did forget to add the carrots but that didn't hurt it in my opinion. I hate white hominy so I used yellow and also used hot chili powder because I like some things hot. I could barely tell there was any heat in it but it was still good.

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uwasvwaya

	Cooking Level: Professional
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Reviewed: Oct. 1, 2007

i added garlic powder, dried parsley, bay leaf, and a full beer! fantastic!

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2 users found this review helpful

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hotmama

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Cypress, Texas, USA
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Reviewed: Feb. 2, 2007

A good, hearty soup, but it can be a bit bland. More spice is needed.

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dragonfly71rlz

	Cooking Level: Intermediate Living In: Amherst, Ohio, USA
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Reviewed: Aug. 1, 2006

This was easy to make, I put it in the crock pot after browning the meat with the onion. I also added some jalapeno pepper for extra flavor. Makes a hearty meal with some corn tortillas.

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Reviewer:

Polly04


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Reviewed: Jul. 15, 2006

I have made this recipe twice, first with alterations and now following it exactly. Interestingly, the first, modified version turned out better. Instead of putting the potatoes into the stew I served it over mash with cheese on top and that created more depth to the recipe. Today, making the actual dish, it turned out rather bland. Still ok, but not spectecular.

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3 users found this review helpful

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Babzil

	Cooking Level: Intermediate
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Reviewed: Dec. 3, 2005

This is good; I love the use of hominy! I realized that it was going to need 'something', so I added some adobo seasoning, garlic, and some cumin. Oh, I also added a ton of cilantro and red pepper. My husband and kids loved it.

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4 users found this review helpful

Reviewer:

Brandy Lee

	Cooking Level: Intermediate
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Reviewed: Oct. 7, 2005

My husband and I enjoyed this stew. It's an interesting variation of vegetable beef soup. We enjoyed the chili powder and canned chilies. Definitely not too hot. It could stand more heat if you like hot stuff.

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3 users found this review helpful

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LEAHNWOODS

	Cooking Level: Expert Home Town: Paintsville, Kentucky, USA Living In: Charleston, West Virginia, USA
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Reviewed: Feb. 25, 2005

I had my predominately Hispanic Foods students make this and they all LOVED it. They cooked it from start to finish in under 90 minutes (including clean-up). I altered the directions by cooking the carrots until almost tender before adding the potatoes to avoid mushy potatoes. Fresh chiles, with varying degrees of heat, are abundant in our area so we used fresh in lieu of canned. I think it really made the dish stand out. We also increased the amount of broth to make it more soup-like and added shredded cheddar on top to garnish.

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Reviewer:

CULINARYTEACHER


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Reviewed: Feb. 28, 2004

This was awsome! I did change a little as my husband and I enjoy things more as a soup than a stew. I drained the grd. bf., then added a touch of water to season with the chili powder. I also added a C of water and used 3 cans of beef broth, not 3 C., cut down the potatoes to 3 large size, and used 1 package of hot chili powder (we like it hot)! Fabulous w/ warm tortillas.

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Reviewer:

MHAYDEN1

	Cooking Level: Intermediate Home Town: Colorado Springs, Colorado, USA Living In: El Paso, Texas, USA
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Reviewed: Dec. 29, 2003

Very tasty and hearty.

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Reviewer:

LEARNINTOCOOK


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