Mexican Beef and Hominy Soup
James Carrier
Notes: You can prepare soup through step 4
(except do not return soup to boil after adding
hominy and do not skim fat) up to 1 day ahead;
cool, cover,...more
Yield: Makes 5 to 6 quarts; 10 to 12 servings
- 2 pounds fat-trimmed boned beef chuck or stew meat,
- rinsed and cut into 3/4-inch chunks
- 1 onion (8 oz.), peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 or 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 3 quarts fat-skimmed beef broth
- 1 can (14 1/2 oz.) diced tomatoes
- 2 pounds banana squash
- 2 stalks celery (4 oz. total)
- 1 can (4 oz.) diced green chilies
- 2 cans (15 oz. each) golden or white hominy, drained and
- rinsed, or 4 cups frozen corn kernels
- Salt and pepper
- About 1 cup sour cream
- About 1 cup chopped fresh cilantro
- 1. In a covered 8- to 10-quart pan over high heat, bring beef,
- onion, garlic, and 1/2 cup water to a boil. Reduce heat to medium
- and simmer for 15 minutes, stirring occasionally. Uncover and
- cook over high heat, stirring often, until juices have evaporated
- and meat is browned, 10 to 20 minutes.
- 2. Add chili powder (use larger amount for spicier flavor) and
- cumin; stir until fragrant, about 30 seconds, then add broth and
- tomatoes, including juice. Cover and bring to a boil, then reduce
- heat and simmer until meat is almost tender to bite, about 1 hour.
- 3. Meanwhile, slice peel off squash and cut flesh into 3/4-inch
- cubes. Rinse celery and slice diagonally 1/4 inch thick.
- 4. Add squash, celery, and green chilies; cover and return to a
- boil over high heat. Reduce heat and simmer, covered, until squash
- and beef are tender when pierced, about 15 minutes longer. Stir in
- hominy and return to a boil. Skim and discard fat. Add salt and
- pepper to taste.
- 5. Serve soup from pan, or pour into a tureen. Put sour cream
- and cilantro in bowls and offer to add to taste.
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