San Pasqual Stew

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (1 lb) package dried pinto bean, rinsed and picked over
• 3 lbs beef short ribs
• 2 sweet onions, chopped
• 1 1/2 tablespoons minced fresh garlic
• 2 quarts water
• 4 chicken breast halves, skinless, cut into bite size pieces
• 1 (28 ounce) can tomatoes, peeled diced, and drained
• 1 (14 ounce) can diced green chilies
• 1 (15 ounce) can yellow hominy, drained
• 1/2 head napa cabbage, finely shredded (~4 cups)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4-1/2 teaspoon cayenne

Recipe

• 1 place beans in a 6-qt. dutch oven. add ribs, onions, garlic, and water. heat to boiling over high heat. reduce heat to medium-low, cover, and simmer 1 1/2 hours.
• 2 stir in chicken, tomatoes with juices, and chilies. cover and cook 15 minutes.
• 3 with the back of a large spoon or a potato masher, mash some of the pinto beans in pot to thicken stew. stir in hominy, cabbage, salt, pepper, and cayenne. turn off heat, cover, and let stand 5 minutes. (dh prefers i cook it 5 minutes, then let it sit 5 minutes.)
• 4 serve with shredded monterey jack cheese, chopped cilantro, scallions, salsa and bread or tortillas.