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Mexican Beef Stew with Poblano Peppers and Hominy
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 2 poblano peppers, diced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 can (15 ounces) hominy, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cups beef broth
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)

Instructions
 

  • Add the beef stew meat, diced poblano peppers, chopped onion, and minced garlic to the slow cooker.
  • Stir in the drained hominy, diced tomatoes with their juice, and beef broth.
  • Sprinkle the cumin, chili powder, oregano, salt, and black pepper over the top. Stir everything to combine.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is tender.
  • Taste and adjust salt if needed. Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

If you want a thicker broth, remove the lid for the last 30 minutes of cooking. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture. For less heat, swap one poblano for a green bell pepper.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board