Muthokoi (Hominy Corn Stew)

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 about 450 g of beef stew meat into 2.54 cm cubes. Peel and dice the 2 medium potatoes into 2.54 cm pieces. Peel and dice the 1 medium onion into 1.27 cm 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 175°C. Add the about 450 g 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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