Classic Green Chili Stew

• cooking oil or cooking spray
• 2 lbs round steaks, cubed
• 1 12 large onions, chopped
• 1 garlic clove, minced
• 5 (10 ounce) cans tomatoes and green chilies
• 2 (10 ounce) cans whole green chilies, coarsely chopped
• 2 cups water
• 2 teaspoons beef bouillon powder or 2 bouillon cubes
• 2 (16 ounce) cans yellow hominy

1. Brown cubed steak slowly in small amount of cooking oil.
2. Add chopped onion & garlic, then simmer for 5 minute.
3. Add remaining ingredients and simmer, covered for 3 hours or until meat is fork tender.
4. This can be put in a covered pan in the oven for around 2 hours.
5. May be refrigerated or frozen with excellent results.
6. Variation: Replace 2 cans of hominy with 2-16 oz cans of pinto beans.
7. Variation: Substitute 2 lbs.
8. lean ground round for cubed steak.
9. Variation: Omit one can of tomatoes with green chilies and add 2 cups canned tomatoes, chopped.
10. Variation: For heartier stew add 2 medium potatoes, diced and 2 carrots, sliced, but remember that potatoes don't freeze well.
11. Variation: Substitute 1-46 oz.
12. can cocktail vegetable juice.

cooking oil, onions, garlic, tomatoes, green chilies, water, beef bouillon powder, yellow hominy

Taken from www.food.com/recipe/classic-green-chili-stew-417199 (may not work)