About This Recipe:
Get ready to warm up this early spring with a delicious and comforting Hominy and Tomato Stew with Fresh Tomatoes and Dried Hominy, loosely inspired by the traditional Mexican soup, pozole. Made with fresh, seasonal ingredients like ripe tomatoes, sliced carrots, and diced bell peppers, this hearty beef or pork stew is the perfect dish to savor the season’s bounty.
To start, brown the meat in a large Dutch oven or soup pot with some oil until it’s browned on all sides. Then, add chopped onion and minced garlic and sauté until the onion is translucent and fragrant.
Next, add in the chopped fresh tomatoes, soaked and rinsed hominy, beef or chicken broth, chili powder, cumin, salt, and black pepper, and stir well to combine. Fresh serrano or jalapeno peppers add a spicy kick to the stew, while sliced avocado and green onions make for a perfect garnish.
This Hominy and Tomato Stew with Fresh Tomatoes and Dried Hominy can easily be made ahead of time and reheated when ready to serve. Simply let the stew cool completely before transferring it to an airtight container and refrigerating it for up to 3 days. When ready to serve, reheat the stew over low heat, stirring occasionally, until heated through.
While this Hominy and Tomato Stew with Fresh Tomatoes and Dried Hominy draws inspiration from the traditional Mexican soup, pozole, it puts its own unique twist on the recipe, incorporating fresh tomatoes and a beef or chicken broth base. This comforting and hearty stew is sure to become a new favorite for its delicious flavors and versatility in preparation.
Watch me Make This Recipe:
@carmeninthegarden Hominy, tomato, beef stew with some goodies from the garden tonight! #gardentok #gardening #gardentotable ♬ original sound – Carmen in the Garden
How to Make This Recipe:
Print
Slow-Simmered Hominy and Tomato Stew with Tender Beef
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2-3 hours
- Yield: 6–8 servings 1x
Description
Enjoy a warm and comforting Hominy and Tomato Stew with Fresh Tomatoes and Dried Hominy, loosely inspired by traditional Mexican pozole. Made with seasonal ingredients, this hearty beef or pork stew is perfect to savor the bounty of the season.
Ingredients
- Approximately 2 pounds beef or pork stew meat, cubed
- 2 tablespoons oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4–5 medium fresh tomatoes, chopped
- 1 cup dried hominy, rinsed and soaked overnight
- 4 cups beef or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium carrots, sliced or chopped
- 1 medium bell pepper, diced
- 2 fresh serrano or jalapeno peppers, sliced or chopped (seeds removed for less heat)
- 1 tablespoon fresh oregano, minced
- 2 ripe avocados, sliced, for serving
- Green onions and cilantro, for garnish
Instructions
- In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the beef or pork and brown on all sides, about 5-7 minutes.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
- Add the chopped tomatoes (with their juices), soaked and rinsed hominy, beef or chicken broth, chili powder, cumin, salt, and black pepper to the pot. Stir well to combine.
- Add the sliced or chopped serrano or jalapeno peppers to the pot, and stir well to combine.
- Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid. Let the stew simmer for 1 hour.
- Add the sliced or chopped carrots, diced bell pepper, and continue to simmer for another hour, or until the meat is tender, the hominy is cooked through, and the vegetables are soft.
- Taste the stew and adjust seasoning as needed. Serve hot, garnished with chopped fresh cilantro, sliced green onions, and sliced avocado on top.
Enjoy your Hominy and Tomato Stew with Fresh Tomatoes and Dried Hominy, packed with a flavorful kick from the fresh serrano or jalapeno peppers!
Notes
To make this stew in a slow cooker, follow the steps above to brown the meat and sauté the onion and garlic. Then, transfer everything to a slow cooker along with the chopped fresh tomatoes, soaked and rinsed hominy, beef or chicken broth, chili powder, cumin, salt, and black pepper. Stir well to combine, cover, and cook on low for 6-8 hours or high for 3-4 hours, or until the meat is tender and the vegetables are soft.
If using an Instant Pot, follow the same steps to brown the meat and sauté the onion and garlic, then add in the remaining ingredients as listed above. Close the lid and set the Instant Pot to high pressure for 35 minutes. Let the pressure release naturally for 10 minutes before doing a quick release.
