- 2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 cup chopped white onion
- 5 jalapeno peppers, chopped
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (29 ounces) hominy, drained
- 1 can (28 ounces) diced tomatoes, undrained
- 1 sprig fresh epazote or 1 tablespoon dried epazote leaves, crushed (optional)
- 2 small zucchini, chopped (2 cups)
- 1/4 cup chopped fresh cilantro
- Lime wedges, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbled Mexican cheese (queso fresco, cotija or anejo), sour cream (optional)
- Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining beef adding oil as needed. Remove beef from stockpot; season with salt.
- Add onion and jalapeños to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
- Add zucchini and 1/4 cup cilantro; continue to simmer 5 minutes or until zucchini is tender. If using fresh epazote, remove and discard stem and any large leaves.
- Serve with toppings, if desired.
(Beef It’s What’s for Dinner)