Directions
- Season the beef generously with salt and black pepper. This will help develop a tremendous flavor as it cooks.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, carefully add the seasoned beef and brown it on all sides. This browning step is crucial for deepening the flavor. After browning, remove the beef from the pot and set it aside.
- In the same pot, add the chopped onion. Cook it until it becomes soft and translucent, which usually takes about 5-7 minutes. Then, stir in the minced garlic and cook for another 30 seconds to release its tremendous aroma.
- Next, add the roasted green chiles to the pot along with the chopped serranos if you desire a spicier kick. Then, sprinkle in the ground cumin and dried oregano. Stir everything together to allow the flavors to meld beautifully.
- Return the browned beef to the pot, scrambling to get all the good bits on the bottom. Then, pour in the beef broth and water. Stir well and bring it to a simmer.
- Once simmering, cover the pot. Reduce the heat to low and let it cook for about 1½ hours. This slow cooking process ensures the beef becomes extremely tender and deliciously infused with flavor.
- After one and a half hours, it’s time to stir in the drained hominy. Allow the stew to cook uncovered for another 20–30 minutes. This will warm up the hominy and allow the flavors to further develop.
- Before serving, taste your stew and adjust the seasoning with salt and pepper as needed. Serve it hot alongside warm flour tortillas.
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