• 4servings
  • 5minutes

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Nutrition Info . . .

VitaminsC, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1 lb Yukon Gold potato es, peeled and diced

  2. 1 (15-oz) can white hominy, rinsed and drained

  3. 1 chipotle en adobo, seeded and minced

  4. 1 tbsp of the adobo sauce

  5. 1/2 tsp salt

  6. 1 (1-lb) flank steak s, trimmed

  7. 1 large white onion , thinly sliced

  8. 1 large orange bell pepper , thinly sliced

Instructions Jump to Ingredients ↑

  1. Bring to a boil in a large saucepan the potatoes, hominy and enough water to cover by 2 inches. Cook until the potatoes are fork-tender, about 18 minutes. Drain, reserving 1 cup of the cooking liquid. Return the potatoes and hominy to the saucepan. Add the cooking liquid, chipotle en adobo, and ¼ teaspoon of the salt. Coarsely mash.

  2. Meanwhile, slice the beef into strips. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the beef and cook, stirring constantly, just until cooked through, about 2 minutes. Transfer to a bowl; add the adobo sauce and toss to coat.

  3. Spray the skillet again with nonstick spray and set over medium-high heat. Add the onion and bell pepper; cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Add the beef mixture and the remaining ¼ teaspoon salt; cook, stirring occasionally, until heated through, about 2 minutes. Serve with the hominy-potato mash.


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