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April 26, 2010

Recipe for Mexican beef, hominy and green chile soup

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

Serves 4-6.


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.]

Print recipe only.


Posted by: Milton | April 26, 2010 at 04:47 AM

I cant wait to try this. Thanks.

Posted by: Meeta | April 26, 2010 at 07:05 AM

this is simply downright good! soul satisfyingly and great on a rainy day like today! as you can imagine i love all the wonderful spices flavoring this!

Posted by: CJ McD | April 26, 2010 at 10:32 AM

Hooo boy. Now yer speakin' my language.

:-D Yum.

Posted by: Lydia | April 26, 2010 at 07:17 PM

Milton, your slow cooker will be perfect for this soup!

Meeta, the flavors and aroma are so Mexican. I love the muskiness of the cumin and Mexican oregano together. (If you can't get Mexican oregano, let me know and I will send you some.)

CJ, wahoo! Please give this a try. It's delicious.

Posted by: Kalynskitchen | April 26, 2010 at 11:02 PM

My dad would love this; he's a big hominy fan!

Posted by: Milton | April 28, 2010 at 07:17 AM

finally a decent way to enjoy hominy haha/ It turned out really nicely. THANKS

Posted by: Lydia | April 28, 2010 at 11:30 PM

Kalyn, I almost always have a can of hominy in the pantry, but so often forget to use it. This soup was a keeper, and the hominy really made it unusual.

Milton, so glad you liked it. My husband really liked this soup, too.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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