Ingredients:

  • 2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1 cup chopped white onion
  • 5 jalapeno peppers, chopped
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (29 ounces) hominy, drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 sprig fresh epazote or 1 tablespoon dried epazote leaves, crushed (optional)
  • 2 small zucchini, chopped (2 cups)
  • 1/4 cup chopped fresh cilantro
Toppings:
  • Lime wedges, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbled Mexican cheese (queso fresco, cotija or anejo), sour cream (optional)

Cooking:

  1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining beef adding oil as needed. Remove beef from stockpot; season with salt.
  2. Add onion and jalapeños to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
  3. Add zucchini and 1/4 cup cilantro; continue to simmer 5 minutes or until zucchini is tender. If using fresh epazote, remove and discard stem and any large leaves.
  4. Serve with toppings, if desired.

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 403 Calories; 153 Calories from fat; 17g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 76 mg Cholesterol; 1308 mg Sodium; 31 g Total Carbohydrate; 6.7 g Dietary Fiber; 32 g Protein; 4.2 mg Iron; 3.9 mg NE Niacin; 0.5 mg Vitamin B6; 2.3 mcg Vitamin B12; 7.6 mg Zinc; 23.2 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”