Preparation time: 20 minutes
Cooking time: 35 minutes

• 7-8 Cups chicken stock
• 1 pound of lean ground beef
• 1/4 cup rice (uncooked)
• 1/3 cup Pace hot salsa
• 1/2 tablespoon oregano
• 1/2 cup Las Palmas, or any other brand of canned red chili sauce
• 1 bunch cilantro (washed and chopped)
• 3 large carrots (sliced)
• 4-5 Celery stalks (sliced)
• 1 large onion (large, choppped)
• 1/4 cup vegetable oil
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1 small can of hominy
• corn tortillas

1) In a large stock pot, saute carrots, celery, onion, and garlic in vegetable oil for 3-4 minutes over medium heat.

2) Add chicken stock and bring to a boil.

3) While waiting, mix beef, salsa, rice, oregano, salt and cilantro well with hands. Form mixture into medium size meatballs.

4) When stock comes to a boil add red chili sauce, hominy and meatballs.

5) Return to a boil, cover and cook over medium low for 30 minutes.

6) Let rest for 5 minutes and serve with hot corn tortillas.

*Dave Williams suggests one or two bottles of ice cold Mexican beer: Sol or Pacifico, or perhaps Dos Equis or Tecate.