Possee Stew

Got five cans and 15 minutes? That’s all this stew asks for. Stewed tomatoes, chili beans, corn, hominy, and green chilies all go straight into a pot, liquid and all, and you heat it up. Done.

The hominy is what gives this stew its character. Those plump, chewy kernels of treated corn add a texture and earthy flavor that sets this apart from a basic canned bean soup. If you’ve never cooked with hominy, this is a great place to start.

Using the liquid from every can is intentional. The chili bean liquid is already seasoned and spiced, the stewed tomato juice adds body, and the corn and hominy liquids thin everything to a proper stew consistency.

The recipe notes suggest varying the spiciness with different canned tomato varieties, and that’s solid advice. Fire-roasted tomatoes or tomatoes with green chilies can completely change the heat level without adding a single extra ingredient.

Kitchen Tips

• Brown ground beef with diced onions and garlic before adding the cans if you want a heartier, meatier version. The original recipe included ground beef for good reason.
• Let it simmer a few extra minutes beyond just heating through. Even five minutes of simmering helps the flavors blend together.
• This stew thickens as it sits. Add a splash of water or broth when reheating leftovers.

Variations

• Southwestern version: Add a teaspoon of cumin and a squeeze of lime juice before serving for a brighter, more Tex-Mex flavor.
• Loaded toppings: Serve with shredded cheese, sour cream, sliced jalapeños, and crushed tortilla chips for a full meal.