San Pasqual Stew

• 1 (1 lb) package dried pinto bean, rinsed and picked over
• 3 lbs beef short ribs
• 2 sweet onions, chopped
• 1 12 tablespoons minced fresh garlic
• 2 quarts water
• 4 chicken breast halves, skinless, cut into bite size pieces
• 1 (28 ounce) can tomatoes, peeled diced, and drained
• 1 (14 ounce) can diced green chilies
• 1 (15 ounce) can yellow hominy, drained
• 12 head napa cabbage, finely shredded (~4 cups)
• 12 teaspoon salt
• 12 teaspoon pepper
• 14-12 teaspoon cayenne

1. Place beans in a 6-qt.
2. Dutch oven.
3. Add ribs, onions, garlic, and water.
4. Heat to boiling over high heat.
5. Reduce heat to medium-low, cover, and simmer 1 1/2 hours.
6. Stir in chicken, tomatoes with juices, and chilies.
7. Cover and cook 15 minutes.
8. With the back of a large spoon or a potato masher, mash some of the pinto beans in pot to thicken stew.
9. Stir in hominy, cabbage, salt, pepper, and cayenne.
10. Turn off heat, cover, and let stand 5 minutes.
11. (DH prefers I cook it 5 minutes, then let it sit 5 minutes.)
12. Serve with shredded Monterey Jack cheese, chopped cilantro, scallions, salsa and bread or tortillas.

pinto bean, sweet onions, fresh garlic, water, chicken, tomatoes, green chilies, yellow hominy, cabbage, salt, pepper, cayenne

Taken from www.food.com/recipe/san-pasqual-stew-353039 (may not work)