Muthokoi (Hominy Corn Stew)

Ingredients

• 2 cups Hominy Corn
• 1 pound Beef Stew Meat
• 2 medium Potatoes
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Beef Broth
• 1 tablespoon Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1The day before, place the 2 cups of hominy corn in a bowl and cover with water. Let it soak overnight. The next day, drain and rinse the soaked hominy corn.
2. 2Prepare your ingredients: Cut the 1 pound of beef stew meat into 1-inch cubes. Peel and dice the 2 medium potatoes into 1-inch pieces. Peel and dice the 1 medium onion into 1/2-inch pieces. Mince the 2 cloves of garlic.
3. 3In a large, heavy-bottomed pot or Dutch oven, heat the 1 tablespoon of olive oil over medium-high heat, about 350°F (175°C). Add the 1 pound of beef cubes and brown them on all sides, about 5-7 minutes. Do not overcrowd the pot; brown in batches if necessary.
4. 4Add the diced 1 medium onion and minced 2 cloves of garlic to the pot with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 3-5 minutes.
5. 5Add the drained and rinsed 2 cups of hominy corn, the diced 2 medium potatoes, 4 cups of beef broth, 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together.
6. 6Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 hour to 1 hour and 30 minutes. The stew is ready when the beef is very tender and the potatoes are easily pierced with a fork. The stew should have thickened slightly.

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