Recipe - Ham Hominy And Green Chili Stew

2 Onions
2 Green bell peppers
1 pound Lean smoked or baked ham or
smoked turkey
2 tablespoon Olive oil (i use more like 1
tsp)
2 cn Hominy or
2 pack (10oz) frozen corn
2 cn (4oz) chopped chilies (see
note)
1 teaspoon Dried oregano
1 tablespoon Red wine vinegar
Salt & pepper
1 cup Fresh parsley (or One half each
parsley and cilantro)

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 chilihead 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....

1. Finely chop onions. Core, seed and chop or thinly slice the bell
peppers. Cut the ham into small cubes.

2. Heat the oil in a medium size casserole over medium heat. Add the onions
and saute until translucent, about 5 minutes.

3. 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 freshlyground pepper.
Cook covered over low heat until the ingredients are tender and hot, 10 to
15 minutes.

4. 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.

CHILEHEADS DIGEST V2 #242

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.