Ham, Hominy, and Green Chili Stew

Time: 45 minutes

Although a portion of this heady stew is enough dinner for us, those with heartier appetites should couple it with a heaping plateful of white rice.


  • 2 onions
  • 2 green bell peppers
  • 1 pound lean smoked or baked ham or smoked poultry, preferably 95% or more fat free
  • 2 tablespoons olive oil
  • 1 can (16 to 19 ounces) hominy or 2 packages (10 ounces each) frozen corn kernels, thawed
  • 2 cans (4 ounces each) chopped green chilies
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper
  • 1 cup fresh parsley leaves


  1. Finely chop the onions. Core, seed, and chop or thinly slice the peppers. Cut the ham into small cubes.
  2. Heat the oil in a medium-size casserole or a deep, large skillet over medium heat. Add the onions, reduce the heat to medium, and sauté until translucent, about 5 minutes.
  3. Add the peppers, cover, and simmer gently until the peppers are somewhat tender, about 5 minutes more. Add all the remaining ingredients except for the parsley and season to taste with salt and 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 seasoning, and serve.