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Hominy Meatball Stew

Total Time

Prep: 30 min. Cook: 45 min.


8 servings (2-1/2 quarts)

This stew is tasty served with crackers as well as corn bread, and it freezes well. For a less spicy version, substitute plain canned tomatoes for the Mexican blend.


  • 1 egg, lightly beaten
  • 1/2 cup cornmeal
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 2 tablespoons canola oil
  • 2 cans (15-1/2 ounces each) hominy, rinsed and drained
  • 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
  • 2 cans (8 ounces each) tomato sauce
  • 2 cups water
  • 1 envelope taco seasoning


  1. In a large bowl, combine the egg, cornmeal, onion, salt and pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. balls.
  2. In a large skillet over medium heat, brown meatballs in oil in batches. Drain.
  3. In a Dutch oven, combine the hominy, tomatoes, tomato sauce, water and taco seasoning. Cover and bring to a boil. Reduce heat; add meatballs. Cover and simmer for 30-35 minutes or until meat is no longer pink.

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