Smoky Beef & Hominy Stew

Smoky Beef & Hominy Stew
Servings: 6 Prep 20 mins Cook 1 hr 35 mins

Ingredients

  • 6 tablespoons all-purpose flour
  • 1 - 1 1/2 teaspoons chipotle chile powder, depending on taste
  • 1/4 teaspoon salt
  • 1 pound beef chuck, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 1 large onion, peeled, halved and thinly sliced
  • 3 cloves garlic, peeled and coarsely chopped
  • 3 cups reduced-sodium beef broth
  • 1 14 1/2 ounce can no-salt-added stewed tomatoes
  • 3/4 teaspoon dried oregano
  • 2 15 ounce can hominy, drained and rinsed
  • 1 1 pound bag peeled baby carrots, sliced
  • 1 large green pepper, cored, seeded and thinly sliced
  • 3 tablespoons chopped cilantro
  • 4 1/2 cups cooked brown rice (1 1/2 cups uncooked)

Make It

1. In a shallow dish, whisk flour, 1 teaspoon of chile powder and salt. Coat beef with flour mixture; reserve unused flour.

2. Heat oil in a large pot or Dutch oven over medium-high heat. Add beef and cook, turning, until all sides are browned, about 5 minutes. Remove to a plate and reserve.

3. Add onion and garlic to pot and cook over medium heat, stirring to keep garlic from burning, about 4 to 5 minutes. Sprinkle with 1/4 cup water, if needed. Scrape up any browned bits from bottom of pot.

4. Stir in beef and any accumulated juices, reserved flour mixture, broth, tomatoes, 1 cup water and dried oregano. Bring to a boil. Reduce heat to medium-low. Gently simmer 1 hour, stirring occasionally.

5. Add hominy, carrots, green pepper and remaining 1/2 teaspoon chile powder, if using. Simmer, covered, for 20 to 25 minutes or until carrots are tender.

6. Stir in cilantro and serve with cooked brown rice.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 469, Fat, total (g): 7, chol. (mg): 33, sat. fat (g): 2, carb. (g): 72, fiber (g): 44, pro. (g): 26, sodium (mg): 797, Percent Daily Values are based on a 2,000 calorie diet.