1. In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain. 2. Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes. 3. For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached. 4. Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta. 5. *NOTE:Without adding the water, meat mixture can be used as an empanada filling. ---------------------------------------------------------------------------
Nutrition
Ingredients
