Ingredients
2 tablespoons canola oil1 boneless beef chuck roast (3 to 4 pounds), cut into 1-inch pieces1 can (15-1/2 ounces) hominy, rinsed and drained1 can (14-1/2 ounces) reduced-sodium beef broth1 can (14-1/2 ounces) diced tomatoes, undrained1 large sweet red pepper, finely chopped1/2 cup chopped onion1 can (4 ounces) chopped green chiles2 garlic cloves, minced1 tablespoon paprika1 tablespoon chili powder2 teaspoons ground cumin1/2 teaspoon salt1/2 teaspoon pepper1-1/2 cups frozen cornOptional: Shredded cheddar cheese and sour cream
Preparation
In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings.
Stir in hominy, broth, tomatoes, red pepper, onion, chiles, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.
