Recipe for Mexican beef, hominy and green chile soup
The inspiration for this soup came from a can of hominy, which is dried corn with the germ removed. It looks like corn kernels on steroids! Eaten whole (as in posole), or ground into hominy grits, it's available from Goya in most supermarkets (sold in cans or dry). Hominy adds great body to this soup, which also brings together the flavors of green chile, Mexican oregano and cumin. I use my four-quart slow cooker; the recipe includes stove top directions, too.
Mexican beef, hominy and green chile soup
1 tsp canola oil
8 oz sirloin beef, cut into 1/2-inch cubes
1 medium onion, diced
1 4-oz can green chiles
1 15-oz can golden hominy
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
2 cloves garlic, peeled and sliced
1 Tbsp medium or hot chili powder (I use Chili 3000 from Penzeys)
1 Tbsp ground cumin
1/2 tsp Mexican oregano (or any oregano)
1/4 tsp cayenne pepper
2 tsp kosher salt
1 tsp fresh black pepper
3 cups water
2 Tbsp cornstarch
3 Tbsp water
In a nonstick frying pan, heat the oil, and sauté the beef until it's lightly browned on all sides. Place in the slow cooker with the next 11 ingredients, ending with the water poured over all. Cook on HIGH for 3 hours.
In a small glass measuring cup, stir together cornstarch and 3 Tbsp water. Gently whisk into the soup, and cook for 30 minutes.
[Stove top variation: Brown the beef in a small Dutch oven or stock pot, and add next 11 ingredients. Bring to a boil, then reduce heat to low and cook, covered, for 1-1/2 hours or until the beef is tender. Add the cornstarch mixture, and cook, uncovered, for 10 minutes to thicken the soup.]