Recipe by Sue Lau
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!
Top Review by AMOR DE PUGS
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!
- 1 1⁄2 lbs boneless chuck roast, trimmed and cut into 1 inch cubes
- salt (to taste)
- fresh ground black pepper (to taste)
- 2 -3 tablespoons vegetable oil
- 1 medium onion, coarsely chopped
- 2 -3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 (14 1/2 ounce) can tomato puree
- 1 -2 canned chipotle chile
- 1 -2 tablespoon adobo sauce (from canned chipotle chiles)
- 1⁄2 cup beef stock or 1⁄2 cup water
- 1 (15 1/2 ounce) can hominy, rinsed and drained
- flour tortilla (optional)
Directions See How It's Made
- Season beef to taste with salt and pepper.
- Brown beef on all sides in oil in a large skillet, but do not overcrowd pan.
- Add onion, garlic and cumin to skillet.
- Cook, stirring, until onion is tender, about 5 minutes.
- Add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well.
- 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).
- Add hominy to pan and cook for 15 minutes more, or until dish is heated through.
- Check dish for salt and pepper, if needed.
- Serve in bowls with warmed flour tortillas, if desired.