Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

I found this recipe on Epicurious, and it really caught my eye. I love the way the chipotles give the stew a light smokiness. It's almost as if it were prepared over a campfire. And of course, anything spicy is definitely good!

Ingredients Nutrition


  1. Season beef to taste with salt and pepper.
  2. Brown beef on all sides in oil in a large skillet, but do not overcrowd pan.
  3. Add onion, garlic and cumin to skillet.
  4. Cook, stirring, until onion is tender, about 5 minutes.
  5. Add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well.
  6. Simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water).
  7. Add hominy to pan and cook for 15 minutes more, or until dish is heated through.
  8. Check dish for salt and pepper, if needed.
  9. Serve in bowls with warmed flour tortillas, if desired.


Most Helpful

WWWWWWonderful! This is definitely gonna be a regular in my house. I browned the meat w/onions and garlic and put it and everything else except the hominy in the slowcooker for 8 hours and then the hominy and the end. The meat was sooo tender. I never used hominy in anything else except pozole and it was real good. Infact next time I think I'll add two cans!

AMOR DE PUGS April 10, 2008

This is one of my husband's favorite recipes. I like it with hominy but he prefers when I substitute a can of corn. It can easily be adapted for the crockpot ... just toss all the ingredients in and cook on low for 8 hours or so.

GiddyUpGo April 19, 2007

Now this was stew! Made just as written, using 2 chipotles & 1 tablespoon of the adobo sauce. The thick, lovely "gravy" was pretty fiery! Loved the addition of hominy! Thanks!

SusieQusie October 13, 2006

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