Rancho Gordo Hominy Stew for the Slow Cooker

Inspired by some of the slow cooker recipes in Rick Bayless’ Everyday Mexican, I started playing around with some ingredients and came up with this really super stew. It’s very much like pozole but I don’t want argue with anyone so I’m just going to call it a hominy stew.

Linaromay

(I didn’t take any photos so you’ll have to make due with this image of lovely Lina Romay. She was the lead singer in Xavier Cugat’s orchestra and I believe she was even Mrs. Cugat at one point, long before Abbe Lane or Charo. You can share this information while ladling the stew into your guest’s bowls.)

Rancho Gordo Hominy Stew for the Slow Cooker

1 cup dried Rancho Gordo prepared hominy/posole
1 cup Yellow Indian Woman beans
1 1/2 pounds chicken thighs
1 onion, chopped
2 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, chopped
2 ounces Rancho Gordo New Mexican chile powder
7 cups water
1 tablespoon Rancho Gordo Mexican Oregano
2 teaspoons salt

1. Add all the ingredients to a slow cooker and stir.
2. Set on High for three hours and warm after that. If your slow cooker is not programmable, set at high but you’ll need to check it after about 4 hours.
3. Squeeze some lime into ladled bowls and serve.

It’s that easy.  No soaking and no fussing.

Published by

Steve Sando

I dig beans.

10 thoughts on “Rancho Gordo Hominy Stew for the Slow Cooker”

  1. Well, I think the point of is easy slow cooker recipes, but if you want to make things difficult, I’d try in a stock pot and saute the onion and garlic, brown the meat and then dump the rest of the ingredients. Bring to a boil and the simmer as low as possible. Let me know, GG!

  2. I’m totally making this since I have everything( I picked up those beans from you at the Farmers Market a few weeks ago). I’m killing myself for not getting any tortilla’s. Corn tortilla’s are non-existent in this part of SW Ontario.

  3. I’ve made this (vegan version) 3 times in 2 weeks. It’s a great idea. But I soak overnight. I’m having it tonight over injera.

  4. Sounds delicious. What other bean would be a good substitute? I have pinto, good mother stallard, rebosero, sangre de toro, rio zape.

    Thanks!

  5. Making this right now. I deviated just a tad by tossing in a bay leaf and using 4 cups of chicken stock and 3 cups of water. I also tossed in 3 chipotles en adobo for some heat. Hope they don’t overpower everything. Did you guys shred the chicken at the end, or just toss a thigh in each bowl and a ladle of stew?

Leave a Reply

Your email address will not be published.