Quick Mexican Stew

I’ve made this a few times now and it’s a keeper!

Quick Mexican Stew


1/2 medium onion, chopped
1/2 poblano pepper, chopped
2 garlic cloves, minced

1/2 lb beef (flat iron works well)

15 oz can whole tomatoes

15 oz can hominy, drained and rinsed

1 C beef stock

spices to taste:

chili powder
red pepper flakes
black pepper


Saute onions, peppers, garlic, red pepper, salt and cumin till the onions are limp and starting to change color.

Sprinkle a little cumin and chili powder on the beef and then grill it (optional) before slicing it and cooking it with the onion pepper mixture. Add the rest of the garlic, along with the rest of the other spices, when adding the beef.

Add tomatoes and “chop” using cooking spoon. Add hominy, beef broth and more water as desired. Cook down a couple of times, adding more water as needed. It will be ready to eat starting in about an hour and like most hearty stews, improves with age.

Serve with tortilla chips or tortillas.