Ingredients Jump to Instructions ↓

  1. 1 1/2 - 2 lbs. cut up beef stew meat

  2. 2 tbsp vegetable oil

  3. 1 medium yellow onion , coarsely chopped

  4. 2 - 4 garlic cloves, minced

  5. 5 jalapeno peppers, chopped, seeded and de-veined

  6. 2 C beef broth

  7. 1 can (15 oz.) yellow hominy (drained and rinsed)

  8. 1 can (15 oz.) white hominy (drained and rinsed)

  9. 2 cans (15 oz.) diced tomatoes with juice

  10. 1 C water (if needed)

  11. 1 tsp ground coriander

  12. 1 tsp ground Mexican oregano

  13. 1/2 tsp ground savory

  14. 1/4 C chopped fresh cilantro

  15. 2 C sliced zucchini

Instructions Jump to Ingredients ↑

  1. Heat 1 T vegetable oil in a large pot over medium high heat until hot. Add beef in small batches and brown. When beef is browned, remove beef and set aside. Add 1T vegetable oil to pot that you just finished browning the beef. Heat the oil until hot and add onions, chopped peppers, garlic and cook until tender. Before you add the hominy to the pot, make sure to drain and rinse the canned hominy. If you add the hominy liquid the stew may be too thick and have a strong unpleasant flavor. Add broth, hominy, tomatoes, and return beef and juices to pot. Stir well to mix. Next add the spices – coriander, oregano, and savory. Bring mixture to a boil and then reduce heat to simmer. Let cook for 90 minutes or until beef is tender, stirring occasionally and add water if mixture gets too thick. Add cilantro and zucchini just before serving and cook for about 5 minutes or until zucchini is tender. Serve in bowls with various toppings on the side.


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