Smoky Beef & Hominy Stew

Smoky Beef & Hominy Stew
Makes 6
Prep 20 m
Cook 95 m



  1. 1 of 6 In a shallow dish, whisk flour, 1 teaspoon of chile powder and salt. Coat beef with flour mixture; reserve unused flour.
  2. 2 of 6 Heat oil in a large pot or Dutch oven over medium-high heat. Add beef and cook, turning, until all sides are browned, about 5 minutes. Remove to a plate and reserve.
  3. 3 of 6 Add onion and garlic to pot and cook over medium heat, stirring to keep garlic from burning, about 4 to 5 minutes. Sprinkle with 1/4 cup water, if needed. Scrape up any browned bits from bottom of pot.
  4. 4 of 6 Stir in beef and any accumulated juices, reserved flour mixture, broth, tomatoes, 1 cup water and dried oregano. Bring to a boil. Reduce heat to medium-low. Gently simmer 1 hour, stirring occasionally.
  5. 5 of 6 Add hominy, carrots, green pepper and remaining 1/2 teaspoon chile powder, if using. Simmer, covered, for 20 to 25 minutes or until carrots are tender.
  6. 6 of 6 Stir in cilantro and serve with cooked brown rice.
Nutrition Information for Smoky Beef & Hominy Stew
Servings Per Recipe: 6
Per Serving: 7 g Fat, total, 33 mg chol., 2 g sat. fat, 44 g fiber, 797 mg sodium, 469 kcal cal., 26 g pro., 72 g carb.