This Mexican Beef and Hominy Stew is a comforting one-pot wonder with tender beef and chewy hominy in a rich, savory broth. It’s perfect for chilly evenings and family gatherings. The vibrant spices and fresh lime finish make this stew a standout meal.
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Why You’ll Love This Mexican Beef and Hominy Stew
- Deep layered flavors: Slow simmering creates a rich, complex broth.
- Forgiving & flexible: Adjust heat, swap beef cuts, or add extra veggies.
- Meal prep friendly: Tastes even better the next day.
- Comfort with a twist: Hominy adds unique chewiness and mild corn flavor.
Ingredients & Tools
- 1.5 kg beef chuck roast, cut into 2.5 cm cubes
- 2 tbsp vegetable oil
- 1 large white onion, diced
- 4 garlic cloves, minced
- 2 jalapeños, seeded and finely chopped
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 800 g canned hominy, drained and rinsed
- 800 g canned diced tomatoes
- 1.5 L beef broth
- 1 large bunch fresh cilantro, chopped
- 2 limes, cut into wedges
- Salt and freshly ground black pepper to taste
Tools: Large Dutch oven or heavy-bottomed pot, wooden spoon, sharp knife, cutting board
Notes: The quality of your beef and spices really makes a difference here—using freshly ground cumin and good-quality beef broth will elevate the entire dish. Don’t skip the fresh lime wedges for serving either; that bright, acidic finish cuts through the richness perfectly.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 32 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing the right beef cut. Chuck roast is ideal because it has enough marbling to become incredibly tender during the long cooking process. Avoid lean cuts that might dry out.
- What exactly is hominy? Hominy is corn that has been treated with an alkali solution, which gives it a unique puffy texture and mild, earthy flavor. You’ll find it canned in the Latin foods aisle.
- Don’t rush the browning step. Getting a good, deep sear on the beef cubes creates fond at the bottom of the pot—that’s where tons of flavor comes from, so be patient here.
- Spice level adjustments. The jalapeños provide mild heat. For more kick, leave the seeds in or add a diced serrano pepper. For less heat, use just one jalapeño.
How to Make Mexican Beef and Hominy Stew
Step 1: Pat the beef cubes completely dry with paper towels—this is crucial for getting a proper sear. Season generously with salt and pepper on all sides. Heat the vegetable oil in your Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding, sear the beef until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate and set aside. You’ll notice those beautiful brown bits stuck to the bottom of the pot; that’s flavor gold!
Step 2: Reduce the heat to medium and add the diced onion to the same pot. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and chopped jalapeños, cooking for another minute until fragrant—be careful not to burn the garlic. The aroma at this stage should be absolutely incredible.
Step 3: Sprinkle in the cumin, oregano, and smoked paprika, stirring constantly for about 30 seconds to toast the spices. This quick bloom really wakes up their essential oils and deepens their flavor profile. You should notice the kitchen filling with that warm, earthy scent.
Step 4: Return the seared beef and any accumulated juices back to the pot. Add the drained hominy, diced tomatoes with their juices, and pour in the beef broth. Give everything a good stir, scraping up all those browned bits from the bottom—they’ll dissolve into the broth, creating incredible depth.
Step 5: Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and let it simmer gently for 2 to 2.5 hours, stirring occasionally. The beef should become fork-tender, and the broth will thicken slightly and darken in color.
Step 6: About 10 minutes before serving, stir in half of the chopped cilantro. Taste and adjust seasoning with more salt and pepper if needed. The stew should be richly flavored with a perfect balance of savory, spicy, and slightly tangy notes from the tomatoes.
Step 7: Ladle the stew into deep bowls and garnish generously with the remaining fresh cilantro. Serve immediately with lime wedges on the side for squeezing over—that bright citrus finish really brings everything together beautifully.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in sealed containers for up to 3 months. Thaw overnight in fridge before reheating.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if needed to loosen.
Serving Suggestions
Complementary Dishes
- Warm corn tortillas — Perfect for dipping and scooping up every last bit of the flavorful broth.
- Mexican red rice — The slightly tomatoey rice makes a wonderful bed for the stew or a side that soaks up the sauce beautifully.
- Simple cabbage slaw — A crisp, vinegar-based slaw provides refreshing crunch and acidity that cuts through the stew’s richness.
Drinks
- Classic margarita — The bright citrus and tequila complement the spices beautifully while cleansing the palate between bites.
- Mexican lager — A light, crisp beer like Modelo Especial or Pacifico won’t overpower the stew’s flavors.
- Hibiscus iced tea — The slightly tart, floral notes provide a lovely contrast to the savory, hearty stew.
Something Sweet
- Churros with chocolate sauce — The cinnamon-sugar coating and rich chocolate create the perfect sweet ending.
- Tres leches cake — This moist, milky cake offers a cool, creamy contrast to the spicy stew.
- Mango sorbet — The bright, fruity freshness cleanses the palate and provides a light finish to the meal.
Top Mistakes to Avoid
- Overcrowding the pot when browning the beef. This creates steam instead of searing, preventing that beautiful caramelization that builds flavor foundation.
- Using lean cuts of beef. Tougher, well-marbled cuts like chuck transform into melt-in-your-mouth tenderness during slow cooking, while lean cuts become dry and tough.
- Adding the hominy too early. While canned hominy is already cooked, adding it at the beginning can make it become too soft and lose its delightful chewiness.
- Boiling instead of simmering. A gentle simmer allows the beef to become tender without toughening, while a rolling boil can make the meat stringy and dry.
Expert Tips
- Tip: For deeper flavor, marinate the beef overnight in the spice mixture before cooking. The spices will penetrate the meat more thoroughly, creating even more complex flavors.
- Tip: If you prefer a thicker stew, remove about a cup of the hominy and broth once cooked, blend until smooth, then stir back into the pot—it creates a wonderful natural thickness.
- Tip: Make this stew a day ahead—the flavors develop and meld beautifully overnight in the refrigerator, making it taste even better the next day.
- Tip: For a smokier flavor, char the jalapeños and onion on a dry skillet before adding them to the pot—it adds another dimension of depth to the overall dish.
FAQs
Can I make this stew in a slow cooker?
Absolutely! Follow steps 1-3 on the stovetop to sear the beef and sauté the aromatics, then transfer everything to your slow cooker along with the remaining ingredients (except the fresh cilantro and lime). Cook on low for 7-8 hours or high for 4-5 hours. The beef becomes incredibly tender this way, and you come home to a ready-made meal.
What can I use instead of hominy if I can’t find it?
If hominy isn’t available, you can substitute with canned white beans (like cannellini or great northern) or even chickpeas. While the texture and flavor will be different, they’ll still provide that hearty, starchy element that makes the stew so satisfying. Another option is using fresh or frozen corn, though it will give a sweeter, crunchier result.
How can I make this stew spicier?
For more heat, try adding a diced chipotle pepper in adobo sauce—it adds both smokiness and spice. You could also include the jalapeño seeds, add a serrano pepper, or stir in a teaspoon of crushed red pepper flakes when you add the other spices. Always taste as you go and adjust gradually.
Can I freeze this stew?
Yes, this stew freezes beautifully! Let it cool completely, then transfer to airtight containers or freezer bags, leaving some space for expansion. It will keep well for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if it seems too thick.
Why did my beef turn out tough?
Tough beef usually means it hasn’t cooked long enough. The collagen in tougher cuts needs time to break down into gelatin, which creates that fall-apart tenderness. If your beef is still tough after the recommended cooking time, simply continue simmering until it reaches the desired texture—it might need another 30-60 minutes depending on the size of your cubes.
Mexican Beef And Hominy Stew
Make this easy Mexican Beef and Hominy Stew for a comforting, one-pot meal. Tender beef, hominy, and rich spices create the ultimate dinner. Get the recipe now!
Ingredients
For the Ingredients
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1.5 kg beef chuck roast (cut into 2.5 cm cubes)
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2 tbsp vegetable oil
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1 large white onion (diced)
-
4 cloves garlic (minced)
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2 jalapeños (seeded and finely chopped)
-
2 tsp ground cumin
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2 tsp dried oregano
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1 tsp smoked paprika
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800 g canned hominy (drained and rinsed)
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800 g canned diced tomatoes
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1.5 L beef broth
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1 large bunch fresh cilantro (chopped)
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2 limes (cut into wedges)
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Salt and freshly ground black pepper (to taste)
Instructions
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Pat the beef cubes completely dry with paper towels—this is crucial for getting a proper sear. Season generously with salt and pepper on all sides. Heat the vegetable oil in your Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding, sear the beef until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate and set aside. You’ll notice those beautiful brown bits stuck to the bottom of the pot; that’s flavor gold!01
-
Reduce the heat to medium and add the diced onion to the same pot. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and chopped jalapeños, cooking for another minute until fragrant—be careful not to burn the garlic. The aroma at this stage should be absolutely incredible.02
-
Sprinkle in the cumin, oregano, and smoked paprika, stirring constantly for about 30 seconds to toast the spices. This quick bloom really wakes up their essential oils and deepens their flavor profile. You should notice the kitchen filling with that warm, earthy scent.03
-
Return the seared beef and any accumulated juices back to the pot. Add the drained hominy, diced tomatoes with their juices, and pour in the beef broth. Give everything a good stir, scraping up all those browned bits from the bottom—they’ll dissolve into the broth, creating incredible depth.04
-
Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and let it simmer gently for 2 to 2.5 hours, stirring occasionally. The beef should become fork-tender, and the broth will thicken slightly and darken in color.05
-
About 10 minutes before serving, stir in half of the chopped cilantro. Taste and adjust seasoning with more salt and pepper if needed. The stew should be richly flavored with a perfect balance of savory, spicy, and slightly tangy notes from the tomatoes.06
-
Ladle the stew into deep bowls and garnish generously with the remaining fresh cilantro. Serve immediately with lime wedges on the side for squeezing over—that bright citrus finish really brings everything together beautifully.07
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