Numeric amounts are based on 6 servings; text such as “to taste” stays the same.
Tomatillos and poblano give this beef stew a fresh, tart base, while hominy adds a soft, chewy bite. The beef simmers until tender, so cut it into similar pieces and keep the pot at a gentle bubble rather than a hard boil.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon fine salt
1/2 teaspoon black pepper
1 tablespoon neutral oil
1 medium yellow onion, chopped
2 poblano peppers, seeded and chopped
1 pound tomatillos, husked, rinsed, and quartered
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
4 cups low-sodium beef broth
1 can (25 ounces) white hominy, drained and rinsed
1/2 cup chopped cilantro
1 lime, cut into wedges
8 small corn tortillas, warmed for serving
Directions
Pat the beef dry and season it with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the beef in batches and set it aside.
Add the onion and poblanos to the pot. Cook for 5 minutes, stirring to loosen browned bits. Add the tomatillos, garlic, cumin, and oregano and cook for 3 minutes.
Return the beef to the pot and pour in the broth. Bring to a boil, then cover and simmer gently for 90 minutes, stirring occasionally.
Add the hominy and simmer uncovered for 15 to 20 minutes, until the beef is tender and the broth has lightly thickened.
Stir in half the cilantro. Taste and adjust salt. Serve with remaining cilantro, lime wedges, and warm tortillas.
Recipe notes
Variations
For a faster version, use 1 1/2 pounds ground beef and simmer the stew for 30 minutes after browning. If poblanos are not available, use green bell pepper and add a small jalapeño for heat.
Storage and reheating
Cool promptly in shallow containers, refrigerate covered, and use within 3 to 4 days. Reheat on the stove until bubbling, adding broth if the stew thickens.
Tomatillos and poblano give this beef stew a fresh, tart base, while hominy adds a soft, chewy bite. The beef simmers until tender, so cut it into similar pieces and keep the pot at a gentle bubble rather than a hard boil.
1 can (25 ounces) white hominy, drained and rinsed
1/2 cup chopped cilantro
1 lime, cut into wedges
8 small corn tortillas, warmed for serving
Method
Pat the beef dry and season it with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the beef in batches and set it aside.
Add the onion and poblanos to the pot. Cook for 5 minutes, stirring to loosen browned bits. Add the tomatillos, garlic, cumin, and oregano and cook for 3 minutes.
Return the beef to the pot and pour in the broth. Bring to a boil, then cover and simmer gently for 90 minutes, stirring occasionally.
Add the hominy and simmer uncovered for 15 to 20 minutes, until the beef is tender and the broth has lightly thickened.
Stir in half the cilantro. Taste and adjust salt. Serve with remaining cilantro, lime wedges, and warm tortillas.
Variations
For a faster version, use 1 1/2 pounds ground beef and simmer the stew for 30 minutes after browning. If poblanos are not available, use green bell pepper and add a small jalapeño for heat.
Storage and reheating
Cool promptly in shallow containers, refrigerate covered, and use within 3 to 4 days. Reheat on the stove until bubbling, adding broth if the stew thickens.
Tomatillos and poblano give this beef stew a fresh, tart base, while hominy adds a soft, chewy bite. The beef simmers until tender, so cut it into similar pieces and keep the pot at a gentle bubble rather than a hard boil.
1 can (25 ounces) white hominy, drained and rinsed
1/2 cup chopped cilantro
1 lime, cut into wedges
8 small corn tortillas, warmed for serving
Method
Pat the beef dry and season it with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the beef in batches and set it aside.
Add the onion and poblanos to the pot. Cook for 5 minutes, stirring to loosen browned bits. Add the tomatillos, garlic, cumin, and oregano and cook for 3 minutes.
Return the beef to the pot and pour in the broth. Bring to a boil, then cover and simmer gently for 90 minutes, stirring occasionally.
Add the hominy and simmer uncovered for 15 to 20 minutes, until the beef is tender and the broth has lightly thickened.
Stir in half the cilantro. Taste and adjust salt. Serve with remaining cilantro, lime wedges, and warm tortillas.
Variations
For a faster version, use 1 1/2 pounds ground beef and simmer the stew for 30 minutes after browning. If poblanos are not available, use green bell pepper and add a small jalapeño for heat.
Storage and reheating
Cool promptly in shallow containers, refrigerate covered, and use within 3 to 4 days. Reheat on the stove until bubbling, adding broth if the stew thickens.
