2-1/2 lb. beef for stew, cut into 1 to 1-1/2-in. pieces 3 Tbsp. vegetable oil 1/2 tsp. salt 1 c. chopped white onion 5 jalapeno peppers, chopped 2 cans (14-14-1/2 oz. each) ready-to-serve beef broth 1 can (29 oz.) hominy, drained 1 can (28 oz.) diced tomatoes, undrained 1 sprig fresh epazote or 1 Tbsp. dried epazote leaves, crushed (optional) 2 small zucchini, chopped (2 c.) 1/4 c. chopped fresh cilantro Toppings: Lime wedges, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbled Mexican cheese (queso fresco, cotija or anejo), sour cream (optional)
What to do:
1. Heat 1 Tbsp. oil in stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining beef adding oil as needed. Remove beef from stockpot; season with salt. 2. Add onion and jalapeņos to stockpot; cook 3-5 min. or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hr.or until beef is fork-tender. 3. Add zucchini and 1/4 c. cilantro; continue to simmer 5 min. or until zucchini is tender. If using fresh epazote, remove and discard stem and any large leaves. 4. Serve with toppings, if desired.
* Cook's Tip: Epazote is a pungent herb common in Mexican cooking. It is available fresh or dried and can be found in Hispanic markets and occasionally in the produce section of large supermarkets or specialty stores.
