Mexican Beef and Hominy Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
|
From Sunset Magazine Ingredients:
2 lbs fat-trimmed boned beef chuck, rinsed and cut into 3/4-inch chunks |
1 onion, peeled and chopped (8 oz.) |
2 garlic cloves, peeled and minced |
1 -2 tablespoon chili powder |
1 teaspoon ground cumin |
3 quarts fat-skimmed beef broth |
1 (14 1/2 ounce) can diced tomatoes |
2 lbs banana squash |
2 stalks celery (4 oz. total) |
1 (4 ounce) can diced green chilies |
2 (15 ounce) cans hominy, drained and rinsed (or 4 cups frozen corn kernels) |
salt and pepper |
about 1 cup sour cream |
about 1 cup chopped fresh cilantro |
Directions:
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.
|
|