Mexican Beef and Hominy Soup

Name: Mexican Beef and Hominy Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 907 grams banana squash; 411 grams can diced tomatoes; 2 stalks celery (4 oz. total); 3 liters fat-skimmed beef broth; 237 milliliters About chopped fresh cilantro; 2 cloves garlic, peeled and minced; 850 grams cans each) golden or white hominy, drained and rinsed, or 4 cups frozen corn kernels; 113 grams can diced green chilies; 1 teaspoon ground cumin; 227 grams onion , peeled and chopped; 12 servings Salt and pepper; 237 milliliters About sour cream; 907 grams fat-trimmed boned beef chuck or stew meat, rinsed and cut into 3/4-inch chunks

Mexican Beef and Hominy Soup might be just the Mexican recipe you are searching for. For $3.57 per serving, you get From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Garlic

Onion

Water

Beef

Meat

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chili Powder

Tomato

Broth

Cumin

Juice

Meat

Meanwhile, slice peel off squash and cut flesh into 3/4-inch cubes. Rinse celery and slice diagonally 1/4 inch thick.

Ingredients you will need

Celery

Squash

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.

Ingredients you will need

Green Chili Pepper

Celery

Hominy

Squash

Beef

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Serve soup from pan, or pour into a tureen. Put sour cream and cilantro in bowls and offer to add to taste.

Ingredients you will need

Sour Cream

Cilantro

Soup

Equipment you will use

Bowl

Frying Pan

Equipment

Frying Pan

Bowl

Ingredients

Servings:

907grams

banana squash 411grams

can diced tomatoes 2stalks

celery (4 oz. total)3liters

fat-skimmed beef broth 237milliliters

About chopped fresh cilantro 2cloves

garlic, peeled and minced 850grams

cans each) golden or white hominy, drained and rinsed, or 4 cups frozen corn kernels 113grams

can diced green chilies 1teaspoon

ground cumin 227grams

onion , peeled and chopped 12servings

Salt and pepper 237milliliters

About sour cream 907grams

fat-trimmed boned beef chuck or stew meat, rinsed and cut into 3/4-inch chunks

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.