Mexican Beef & Hominy Soup
2 lbs stew mean, cut into 3/4" cubes
1 onion, chopped
2 cloves garlic, minced
1 - 2 Tb chili powder
1 tsp ground cumin
3 qts beef broth
14.5 oz diced tomatoes, including juice
2 lbs butternut squash, cut into 3/4" cubes
2 stalks celery, diced diagonally, 1/4" thick
4 oz diced green chili
2 15oz cans white hominy - organic & NON gmo
fresh cilantro, chopped
In a large pan over high heat, bring beef, onion, garlic, and 1/2C water to a boil. Add salt, pepper, and oil. Reduce heat to medium, cover, and simmer for 15 minutes, stirring occasionally. Uncover and cook over high heat, stirring often, until juices have evaporated and meat is browned, 10 - 20 minutes.
Add chili powder and cumin, stir about 30 seconds. Add broth and tomatoes. Cover and bring to a boil, then reduce heat and simmer 1 hour.
Add squash, celery, and green chili; cover and return to a boil. Reduce heat and simmer, covered, until squash and beef are tender when pierced, about 15 minutes. Stir in hominy and return to a boil. Salt and pepper to taste.
Serve with a dollop of sour cream and a sprinkle of fresh cilantro.