Reviewed: Nov. 20, 2009

This stew is AMAZING! My husband made this and said he followed the recipe exactly, except for using "better than boullion" instead of the cubes. This is full of flavor, and even a little spicy. Our 3.5 year old couldn't eat it, but we sure enjoyed it ourselves. THANKS for an outstanding, easy recipe.

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christy3232

Cooking Level: Intermediate

Living In: Aubrey, Texas, USA

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Reviewed: Jul. 27, 2009

This was absolutely delish! It smelled good even before it was finished cooking. My family really enjoyed this and I know I wasn't the only one who came back for seconds. :)

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Umexchan

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: West Carrollton, Ohio, USA

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Reviewed: Apr. 3, 2009

I scaled this recipe up and made it for 60 hungry college students at my church. It was the favorite dinner yet this year! Then I just had to make it for my family, who also greatly enjoyed the flavor! Excellent recipe! Just the right level of spice-- not too hot, still very flavorful!

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ninjapouncer

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Reviewed: Mar. 6, 2009

i made this for a potluck and everyone raved about it! i cooked the potatoes and carrots in the veg broth and just added all of it to the soup pot when it was done boiling. i used regular can tomatoes and i used can corn instead of hominy. I also increased the chili powder

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marisa

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

I liked this but it needed more spice in my opinion. The Vegan person I made it for loved it.

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Desiree

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Reviewed: Dec. 2, 2008

This is a fab. dish! I made this for my friends who are vegan and raw. They chose to "cheat" when they arrived and smelled the wonderful aromas. My husband who protests Vegan/Vegetarian lifestyle, LOVED IT! I highly recommend it!

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Creepshep

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Reviewed: Nov. 9, 2008

Was boring.

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KARHYSMA

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 8, 2008

The hominey in it was great! But over all just an average stew recipe.

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ajpense

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Reviewed: Jul. 29, 2008

We make this at work and get requests for the recipe everytime we serve it. We follow the directions exactly, but I like the idea of adding pinto beans to give it some good protein.

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SUNDROPFAIRY

Cooking Level: Professional

Home Town: Morrison, Illinois, USA

Living In: Manhattan, Illinois, USA

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Reviewed: Jul. 22, 2008

1 pot method: saute onions/garlic/spices. Then add potatoes/carrots/celery/water/boullion. Then the rest.

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klyaeger

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Reviewed: May 27, 2008

We loved this. Because I used posole (dried hominy, blue and white), which takes forever to cook, I made the stew in the slow cooker. Instead of canned tomatoes, I used 3 fresh ones and about 10 oz of locally roasted and frozen green chiles, which gave it lots of heat. I also used half red and half green chili powder, reduced the cumin just slightly, and omitted the celery. I served this with whole-wheat tortillas and topped it with sour cream (Tofutti), which added a lot to the flavor and mellowed the heat. Definitely a keeper—and fairly easy to prepare!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Apr. 7, 2008

Excellent recipe! I made the following changes, which I think bring out and mellow some of the flavors: I used a 14-oz can of white hominy and a 14-oz can of chili beans (Bush's or similar); I omitted the celery; I added 1 tbsp oregano. Instead of briefly boiling, then sauteeing the potatoes, etc., I heated the olive oil, sauteed the onion until lightly browned, added the chile powder, cumin (double the amount called for) and oregano, sauteed for 30 seconds, then added the potatoes and sauteed until lightly browned. Then I added four minced cloves of garlic, sauteed 1 minute; added hominy, beans, tomatoes and chiles, and broth. I followed the recipe from there. This produced a nice blend of flavors (not too hot or bland). Topped it with cheese, radishes and shredded cabbage as other readers suggested--it was great!

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bibliobubba

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

This was really good and easy to make. I added pinto beans for protein and its was perfect.

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Michelle

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Reviewed: Mar. 2, 2008

Pretty good. I will use diced tomatoes instead of rotel next time, too spicy! I exchanged corn for the hominy and that taste great. I also served mine with sour cream and shredded cheddar to mild it a bit.

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Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Feb. 25, 2008

The hominy reminds me of menudo that my grandmother would make, which I can no longer eat since a vital ingredient is a cow's stomach lining. In memory of that delicious menudo, I served this soup with a splash of lemon juice and sprinkled oregano and shredded cabbage on top (I also pinched some oregano in the soup while it was cooking). Freshly diced white onion or radishes would also work well as soup-toppers too. There are so many flavors and textures in this soup, yet there are few ingredients and little work involved. Try it!

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Krakow

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Reviewed: Feb. 9, 2008

This stuff is awesome! Also good with a little sour cream and/or cheese on top. We serve with sourdough bread or tortilla chips. Very hearty dish, and none of the carnivores in my family miss the meat.

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Mandie

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Reviewed: Nov. 10, 2007

I skipped the celery (didn't have any), used corn instead of hominy and broth. It was very good and tasted great as left over lunch during the week. It was hearty enough that it wasn't crying out for crackers or bread to accompany it.

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kellyd

Home Town: Kansas City, Missouri, USA

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Reviewed: Oct. 22, 2007

The only things I changed were using regular stewed tomatoes instead of the ones with chilies and using regular salt instead of seasoned salt. Maybe it's just the fact that the hominy creaped me out (I'd never even seen it before and it wasn't at all what I expected), but I made it two days ago and haven't touched it since I tasted a few spoonfuls when it finished cooking.

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Cori Anderson

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Sep. 27, 2007

VERY good. Everyone in my family loved it; even the non-vegetarians! I will be making this again soon.

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drjo413

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Reviewed: Sep. 24, 2007

Waaay to spicy for me and the kids. I think it is the tomatoes with chilies that makes it so hot. Next time I will use one can of tomatoes with chilies and two cans of diced tomatoes without chilies. That should cool it down a bit.

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