A soul-warming bowl of rich broth, tender beef steak, hearty hominy, onions, and green chile — served New Mexico-style with warm tortillas or fry bread!
Ingredients:
2 lbs beef steak (sirloin or chuck, cut in large chunks)
Salt & pepper to taste
1 tbsp oil
6 cups beef broth (or water + bouillon)
2 cups white hominy (cooked or canned, rinsed)
1 large onion (diced)
4–5 roasted Hatch green chiles (peeled & chopped)
1 tsp Mexican oregano
2 cloves garlic (minced)
Optional: pinch of red chile powder for “Christmas-style” color
Instructions:
Step 1: Brown the Steak
Heat oil in a large pot. Season steak with salt and pepper. Sear in batches until browned on all sides. Set aside.
Step 2: Sauté Aromatics
In the same pot, add onions and garlic. Cook until translucent (about 3 minutes). Return steak to pot.
Step 3: Simmer
Add broth, hominy, chopped green chile, oregano, and optional chile powder. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5–2 hours, or until beef is very tender.
Step 4: Adjust Seasoning
Taste and adjust salt, pepper, or broth level if needed.
Step 5: Serve Hot
Ladle into bowls and serve with fresh lime wedges, shredded cabbage, radish slices, and warm tortillas or fry bread on the side 🫓
Pro Tip: For even more depth, simmer with a roasted red chile blend for that festive “red & green” Christmas pozole combo!