Ingredients
- 1 1/2 pounds boneless beef chuck roast (trimmed and cut into 1 inch cubes)
- Salt (to taste)
- Fresh ground black pepper (to taste)
- 2 to 3 tablespoons oil (vegetable oil)
- 1 medium yellow onion (coarsely chopped)
- 2 to 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 can (14 1/2 ounce) tomato puree
- 1 to 2 canned chipotle chile
- 1 to 2 tablespoon adobo sauce (from canned chipotle chiles)
- 1/2 cup beef stock (or 1/2 cup water)
- 1 can (15 1/2 ounce) hominy (rinsed and drained)
- Flour tortilla (optional)
How to Make
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Step 1: Season beef to taste with salt and pepper.
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Step 2: Brown beef on all sides in oil in a large skillet, but do not overcrowd pan.
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Step 3: Add onion, garlic and cumin to skillet.
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Step 4: Cook, stirring, until onion is tender, about 5 minutes.
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Step 5: Add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well.
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Step 6: Simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water).
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Step 7: Add hominy to pan and cook for 15 minutes more, or until dish is heated through.
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Step 8: Check dish for salt and pepper, if needed.
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Step 9: Serve in bowls with warmed flour tortillas, if desired.
We hope you enjoy this recipe!
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