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Ham, Hominy And Green Chili Stew

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CATEGORY CUISINE TAG YIELD
Mexican Soup 4 Servings

INGREDIENTS

2 Onions
2 Green bell peppers
1 lb Lean smoked or baked ham or
smoked turkey
2 T Olive oil, i use more like 1
tsp
2 Hominy -or-
2 10-oz frozen corn
2 4-oz chopped chilies see
note
1 t Dried oregano
1 T Red wine vinegar
Salt & pepper
1 c Fresh parsley, or 1/2 each
parsley and cilantro

INSTRUCTIONS

Date: 15 Feb 96 17:08:15 EDT  From: Miriam Lezak/US/Praxis
<Miriam_Lezak@praxisint.com>  From: The Monday to Friday Cookbook
Author: Michele Urvater Although  not a spicy cookbook, per se, this is
a great book for people who  like good food and have no time. And if
you're on this list, then YOU  know when to add the chiles anyway....
NOTE: This is where being a chili-head comes in. I use the wonderful
hot grilled new  mexican peppers that hang out in my freezer. I think
just about any grilled or smoked peppers would be great. And of
course, feel free to adjust the amount....  Finely chop onions. Core,
seed and chop or thinly slice the bell  peppers. Cut the ham into small
cubes. Heat the oil in a medium size  casserole over medium heat. Add
the onions and saute until  translucent, about 5 minutes. Add the bell
peppers, cover, and simmer  gently until the peppers are somewhat
tender, about 5 minutes more.  Add all the remaining ingredients except
the parsley. Season to  taste wth salt and freshly-ground pepper. Cook
covered over low heat  until the ingredients are tender and hot, 10 to
15    minutes.  Meanwhile, chop the parsley. When the stew is done,
stir in the  parsley, adjust the seasonings, and serve. Good with rice
and/or  tortillas, extra hot sauce of your choice, and beer.
CHILE-HEADS DIGEST V2 #242  From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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