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Tex Mex Style Beef and Hominy Chamin

Chamin is a Hebrew word for a slow cooked dish, usually made for Shabbat.  It is similar to cholent, but can contain any kosher combination of ingredients.  It's basically a more general word for kosher slow cooked dishes.
 
This recipe is for a Tex Mex version with beef, sausage, and hominy.  It is best to use authentic hominy that you either made yourself, or dried hominy from a trusted source.  It makes a big difference in the taste and texture of this dish.
 
Make this in a 6-8 qt. slow cooker.  Halve it for a smaller crock pot.

Ingredients:

  • 1 kg. lean beef (brisket will do, but you can use any kind of stew beef)
  • 250 g. to 1/2 kg. "home style" sausage (just about any kind of kosher fresh sausage will do)
  • 1/2 kg. dried pinto beans
  • 1/2 kg. fresh, frozen, or reconstituted hominy
  • 1 onion
  • 1 green bell pepper
  • 1 red chile (or 1/2 teaspoon hot paprika or Italian style red pepper)
  • 1 carrot
  • 2 tomatoes
  • 1 clove of garlic
  • 1 tablespoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 teaspoon dry parsley or cilantro
  • 1/2 teaspoon dry ginger
  • 2 teaspoons gray salt
  • water

Instructions:

  1. Soak the beans overnight, and then drain and rinse them.
  2. Put the beef and sausages at the bottom of the pot.  If it's in pieces, don't put it in a pile in the middle.  Spread it over the bottom.
  3. Chop the onion, garlic, pepper, chile, tomato, and carrot, and spread them over the beef and sausages.
  4. Sprinkle on the herbs, spices, and salt.
  5. Spread the hominy around over this.
  6. Then spread the beans over the hominy.
  7. Pour in enough water to cover everything, leaving a reserve of about 2 centimeters at the top of the pot to prevent overflowing when things boil and start to shift.
  8. Turn the crock pot to HIGH, and give it the time it'll take to boil.
  9. When it's boiling, turn it down to low.
  10. Let it cook for at least 8 hours.

Serving Suggestions:

Serve this with a sour porridge, rice, cornbread, or couscous.
 

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