Posse Stew is a zesty, hearty dish perfect for chilly nights. It makes you think of campfires and cowboys, hence the name, Posse Stew. Think of it as amped-up chili beans because of the addition of corn and hominy. It’s especially delicious with some homemade cornbread muffins.
POSSE STEW: THE HISTORY
Darrel remembers eating Posse Stew on Boy Scout camp outs. The leader usually brought the ground beef. Then each boy brought a can of something to add to the pot. It always turned out great. (Unless someone brought a can of sardines. Hehehe.)
In Arizona, the history of the Old West comes alive as a posse of riders called The Hashknife Pony Express take to the trail each year in February to deliver mail over 200 miles across Arizona. (From Holbrook, Heber, Overgaard, Payson, to Scottsdale.) Darrel’s uncle, Andy Pickett, rode in one of the posses. (I wonder if they eat Posse Stew on the trail?)
Kyra’s mom sends Valentines each year via the Pony Express, so it’s always a special treat knowing the mail was passed off from rider to rider on horseback just for us!
POSSE STEW: THE RECIPE
Posse Stew can cook on the stove in 1 hour, or you can let it simmer in a slow cooker on low all day. Like I mentioned before, Posse Stew is as an amped-up chili bean recipe with the addition of corn and hominy. But you can use any variety of canned vegetables that you like. But since I like it spicy, I include Ranch Style® Beans with Slice Jalapeno Peppers and Ro*Tel® Original Diced Tomatoes & Green Chilies.
- 2 lb. ground beef or turkey
- 1 medium onion, diced
- 1 can (10 oz) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 2 cans (15 oz) Ranch Style beans with jalapeno peppers
- 1 can (4 oz) diced green chiles, undrained
- 1 can (15-1/2 oz) hominy, rinsed and drained
- 1 can (15 oz) cream-style corn
- 1 can (15 oz) whole kernel corn, undrained
- 1 can (15 oz) dark red kidney beans, rinse and drained
- In a skillet, cook beef or turkey with the diced onion over medium-heat until meat is no longer pink; drain.
- Add all of the canned ingredients. Cover, and cook over medium heat for 1 hour.