Mexican Beef And Hominy Soup Recipe

Name: Mexican Beef And Hominy Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs fat-trimmed boned beef chuck, rinsed and cut into 3/4-inch chunks; 1 onion, peeled and chopped (8 oz.); 2 garlic cloves, peeled and minced; 1 -2 tablespoon chili powder; 1 teaspoon ground cumin; 3 quarts fat-skimmed beef broth; 1 (14 1/2 ounce) can diced tomatoes; 2 lbs banana squash; 2 stalks celery (4 oz. total); 1 (4 ounce) can diced green chilies; 2 (15 ounce) cans hominy, drained and rinsed (or 4 cups frozen corn kernels); salt and pepper; about 1 cup sour cream; about 1 cup chopped fresh cilantro

Servings: persons

2 lbs fat-trimmed boned beef chuck, rinsed and cut into 3/4-inch chunks
1 onion, peeled and chopped (8 oz.)
2 garlic cloves, peeled and minced
1 -2 tablespoon chili powder
1 teaspoon ground cumin
3 quarts fat-skimmed beef broth
1 (14 1/2 ounce) can diced tomatoes
2 lbs banana squash
2 stalks celery (4 oz. total)
1 (4 ounce) can diced green chilies
2 (15 ounce) cans hominy, drained and rinsed (or 4 cups frozen corn kernels)
salt and pepper
about 1 cup sour cream
about 1 cup chopped fresh cilantro

1
In a covered 8- to 10-quart pan over high heat, bring beef, onion, garlic, and 1/2 cup water to a boil. Reduce heat to medium and simmer for 15 minutes, stirring occasionally. Uncover and cook over high heat, stirring often, until juices have evaporated and meat is browned, 10 to 20 minutes.
2
Add chili powder (use larger amount for spicier flavor) and cumin; stir until fragrant, about 30 seconds, then add broth and tomatoes, including juice. Cover and bring to a boil, then reduce heat and simmer until meat is almost tender to bite, about 1 hour.
3
Meanwhile, slice peel off squash and cut flesh into 3/4-inch cubes. Rinse celery and slice diagonally 1/4 inch thick.
4
Add squash, celery, and green chilies; cover and return to a boil over high heat. Reduce heat and simmer, covered, until squash and beef are tender when pierced, about 15 minutes longer. Stir in hominy and return to a boil. Skim and discard fat. Add salt and pepper to taste.
5
Serve soup from pan, or pour into a tureen. Put sour cream and cilantro in bowls and offer to add to taste.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs fat-trimmed boned beef chuck, rinsed and cut into 3/4-inch chunks, 1 onion, peeled and chopped (8 oz.), 2 garlic cloves, peeled and minced, 1 -2 tablespoon chili powder, and more.

Yes, Mexican Beef And Hominy Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Beef And Hominy Soup

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