Hominy Meatball Stew
By Rose Daly shapeweaver
I found this recipe in the TOH's 2009 The Best Of Country Cooking Annual Recipes. It was sent into them by Diane Tennison of Lafayette, Louisiana.
She wrote in her description " For a less spicy version,substitute plain canned tomatoes for the Mexican blend " . But since I wanted just a bit of spice, I used one can of Ro-Tel and one can of fire roasted diced tomatoes with garlic.This recipe calls for making your own meatballs, but if you are in a hurry I'm sure thawed frozen ones would work as well.Submitted to " ZAAR " on February 24th., 2010.Re-posted to Just A Pinch 6/29/12
Cover and simmer for 30 to 40 minutes or until meat is no longer pink
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Rose Daly shapeweaver - Jun 29, 2012
I shared a photo of this recipe.