Soups & Stews
This beef and hominy recipe delivers the rich, smoky depth of a slow-cooked Mexican stew with tender beef and hearty corn. The secret lies in simmering tough cuts until they melt into the broth, while the hominy absorbs all the chili-spiced flavors.
I've perfected this method over years of testing—it's the kind of dish that tastes even better the next day, when the flavors meld completely.
The beauty of this recipe is its balance: bold spices from dried chilies and cumin, balanced by the natural sweetness of hominy and the richness of beef. You'll start with a simple sear to build flavor, then let everything simmer low and slow until the beef is fork-tender.
The hominy adds texture and substance, making this more than just a stew—it's a complete meal in one pot.
What you'll end up with is a deeply aromatic, hearty stew where every bite delivers layers of smoky, spiced beef and tender corn. The broth reduces to a perfect consistency, coating every ingredient in rich, complex flavors. This is comfort food at its finest—warm, satisfying, and full of character.
Serve it with warm tortillas for dipping or alongside rice to soak up every last drop of that flavorful broth. The leftovers keep beautifully for days, making this an ideal recipe for meal prep or feeding a crowd. Let's get cooking!
Ingredients for beef and hominy
Sixteen ingredients transform into a deeply aromatic, hearty Mexican stew with melt-in-your-mouth beef and tender hominy.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 2 ½ lb | Cut into 1.5-inch cubes, trimmed of fat |
| Dried Hominy 🌽 | 2 cups | Rinsed thoroughly before using |
| Yellow Onion 🧅 | 1 whole | Diced into 1/4-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Minced finely for even distribution |
| Dried Ancho Chili 🌶️ | 2 whole | Stems and seeds removed, chopped |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For authentic smoky depth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | ½ cup | Smooth texture preferred |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed for brightness |
The beef is the foundation—chuck roast delivers the best texture when slow-cooked. Look for cuts with good marbling at Whole Foods or your local butcher shop; they'll often have it pre-cut for convenience. Dried hominy needs rinsing to remove excess starch, which can make the stew gummy. Bob's Red Mill brand is my go-to for consistent quality, but any dried hominy will work. The ancho chili is non-negotiable for authentic flavor—Penzeys sells them whole, which you'll need to chop yourself for the best texture. Toast the cumin and smoked paprika in a dry skillet for 30 seconds before adding to the pot—this deepens their flavors significantly.
No ancho chili? Ancho powder at half the amount works in a pinch, though it lacks the smoky depth. Substitute beef broth with vegetable broth plus 1 tbsp soy sauce for a vegetarian-friendly version. The tomato paste can be skipped entirely if you prefer a less tomato-forward flavor, though it adds body. For extra richness, stir in 2 tbsp of sour cream or crème fraîche at the end, though this is optional. If using fresh hominy (like canned), drain it well and pat dry to prevent a watery stew. The lime juice should be freshly squeezed—bottled juice lacks the bright acidity that cuts through the richness.
This stew tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. I always make a double batch—one for dinner, one for lunches. The broth thickens as it cools, so add a splash of water or broth when reheating. For serving, garnish with fresh cilantro and a sprinkle of cotija cheese if you're not keeping it vegetarian. The leftovers reheat beautifully; just stir in a splash of water or broth if they've thickened too much.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just dump everything in a Dutch oven and let it simmer. No chopping like a fine chef, no fancy techniques, and honestly? The hominy soaks up all the beefy goodness while you sip your wine.
- Smoky Depth Bomb: That ancho chili and slow-cooked chuck? It’s like a hug for your taste buds. The beef gets fork-tender while the hominy absorbs the smoky, garlicky sauce—every bite feels like a reward.
- Meal Prep MVP: Make a double batch and freeze half. Reheat it for lazy nights or pack it for work—it’s hearty enough to stand alone or pair with rice. My kids actually ask for leftovers, and that’s saying something.
- Budget-Friendly Feast: Chuck roast and dried hominy stretch for miles, but it doesn’t taste cheap. I’ll be real: this feeds six for under $20, and the flavor makes it feel like a restaurant meal. Win.
Step-by-step instructions for smoky chili-spiced beef and hominy stew
Here's the method for a rich, hearty stew where tender beef and hominy meld with smoky spices.
Prepare the Beef and Aromatics
Cut the 2.5 lb Beef Chuck Roast into 1.5-inch cubes, trimming excess fat. Pat each piece dry with paper towels—this ensures better browning later. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat until shimmering. Working in batches to avoid crowding, sear the beef cubes for 2-3 minutes per side until deeply browned. Transfer to a plate and set aside.
In the same pot, add the 1 whole Yellow Onion diced into ¼-inch pieces and cook for 4-5 minutes until softened and golden. Add the 6 cloves Garlic Cloves that have been minced finely, and stir for 30 seconds until fragrant. This forms the flavor foundation for the entire stew.
Toast Spices and Build the Base
Reduce heat to medium, then add the 1 tablespoon Ground Cumin, 1 tablespoon Smoked Paprika, and 1 teaspoon Dried Oregano. Stir constantly for 1 minute until the spices release their aromatic oils—you'll smell the deep, earthy notes developing. Add the 2 whole Dried Ancho Chili that have been stems and seeds removed, and the 2 whole Bay Leaves. Stir for another 30 seconds to toast the chili slightly.
Pour in the 0.5 cup Tomato Paste and cook for 2 minutes, stirring frequently, until it darkens slightly. This step deepens the sauce's complexity and removes any raw tomato flavor. Gradually whisk in the 4 cups Beef Broth, scraping up any browned bits from the bottom of the pot—these contain concentrated flavor.
Simmer the Beef and Hominy
Return the seared beef to the pot along with any accumulated juices. Bring the mixture to a gentle boil, then reduce heat to low and cover partially. Let it simmer for 1 hour 15 minutes, stirring occasionally, until the beef is fork-tender. The stew should reduce slightly, developing a rich, velvety consistency.
Meanwhile, rinse the 2 cups Dried Hominy thoroughly under cold water to remove any bitterness. Add it to the stew along with 1.5 teaspoons Salt and 0.5 teaspoon Black Pepper. Continue simmering uncovered for another 30-45 minutes, stirring occasionally, until the hominy is tender and the stew has thickened to your desired consistency.
Finish and Serve
Remove the 2 whole Bay Leaves from the stew. Stir in the 2 tablespoons Lime Juice and adjust seasoning if needed—this bright citrus note cuts through the richness and balances the smoky flavors. Taste and add more salt or pepper if necessary, remembering that the hominy absorbs flavors differently than meat.
Serve the stew hot, ladled over steamed rice or warm corn tortillas. The beef should be effortlessly tender, the hominy plump and creamy, and each spoonful should deliver layers of smoky, spiced beef with a hint of tangy brightness. Leftovers keep well in the refrigerator for up to 4 days or can be frozen for 3 months.
Pro Tips For Making Beef And Hominy
- Sear the Chuck Roast Hard: I learned this the hard way—skipping the sear means flavorless beef. Use a heavy pot or Dutch oven and let that roast sit in there for 3-4 minutes per side until it’s deep brown, almost black in spots. The Maillard reaction is your friend here, and it’s what turns this from good to damn delicious.
- Soak Hominy Overnight: Dried hominy? Don’t just toss it in boiling water and hope for the best. Soak it in cold water for at least 8 hours—or overnight if you’re like me and forget to start dinner early. This guarantees they’ll soften evenly and absorb the broth instead of turning to mush or staying rock-hard.
- Deglaze with Ancho Chili: After browning the beef, don’t just splash in liquid and call it a day. Crush that dried ancho chili into the pan first, let it toast for 30 seconds, then deglaze with beer or broth. This step adds depth that skipping would leave you wondering where the smoky warmth went.
- Check Internal Temp Twice: Chuck roast is forgiving, but pull it at 195°F—not 160°F. Let it rest under foil for 15 minutes first, then slice against the grain. I used to cut into it too soon and end up with dry, stringy beef. Patience here makes all the difference.
Serving suggestions for leftovers
Classic Corn Tortillas
Warm, fresh corn tortillas are the perfect vessel for this rich stew. I love using Maseca brand corn masa harina to make them from scratch—just mix 2 cups masa harina with 1 ¼ cups warm water and ¼ tsp salt, then roll into small circles.
Cook on a dry skillet over medium heat for 30 seconds per side until slightly charred. Serve them warm for dipping or as a base to soak up the flavorful broth. 🌽
Steamed White Rice
A simple bed of steamed white rice transforms this stew into a complete meal. Cook 1 cup jasmine or long-grain white rice with 2 cups water and a pinch of salt in a rice cooker or pot.
The rice absorbs the stew's rich flavors beautifully, making each bite heartier. For extra richness, stir in 1 tablespoon butter or a splash of the stew's broth after cooking. ✨
Avocado Slices
Fresh avocado adds a creamy, cooling contrast to the smoky stew. Slice 1 ripe avocado into wedges and sprinkle with ½ tsp lime juice and a pinch of salt to prevent browning.
Serve on the side or on top of the stew for a vibrant, healthy garnish. The avocado's healthy fats balance the richness of the beef and hominy perfectly. 🥑
Pickled Red Onions
Quick-pickled red onions bring a bright, tangy crunch to cut through the stew's richness. Thinly slice 1 small red onion and soak in a mixture of ¼ cup apple cider vinegar, ¼ cup water, 1 tsp sugar, and ½ tsp salt for at least 15 minutes.
Drain before serving to avoid a watery stew. This simple garnish adds a pop of color and acidity that elevates every bite. 🌶️
Cilantro and Lime
A final touch of fresh cilantro and lime juice brightens the dish and ties all the flavors together. Chop ¼ cup fresh cilantro leaves and squeeze 1 tbsp lime juice over the stew just before serving.
The cilantro adds a fresh, herbaceous note, while the lime juice enhances the stew's natural brightness. This garnish is non-negotiable for me—it's the secret to restaurant-quality flavor at home. 🍋
Crumbled Cotija Cheese
For a salty, crumbly finish, sprinkle 2 tbsp crumbled cotija cheese over the stew. The cheese adds a sharp, tangy contrast that complements the smoky and spiced flavors. If you're avoiding dairy, skip this step or use nutritional yeast for a similar umami kick.
This garnish is optional but adds a luxurious touch that makes the stew feel extra special. 🧀
Nutrition facts
Frequently asked questions
Can I substitute beef chuck roast with another cut?
Yes! For a quicker version, use chuck short ribs (simmer 1 hour less) or stew meat. If you prefer leaner meat, try flank steak cut into strips—just reduce simmering time to 45 minutes after adding hominy. The key is tenderizing through slow cooking, so avoid tough cuts like brisket without extra time.
How do I prevent the hominy from getting mushy?
Rinse the dried hominy thoroughly to remove excess starch, which causes mushiness. Add it to the stew only after the beef has already tenderized (1 hour 15 minutes in). For extra texture, stir in 1 cup corn kernels (fresh or frozen) during the last 15 minutes of cooking. The hominy should be tender but still hold its shape—aim for 30-45 minutes of simmering after adding it.
Can I make this recipe in a slow cooker?
Brown the beef and aromatics in a skillet first, then transfer everything to a 6-quart slow cooker. Add all ingredients except lime juice, then cook on low for 7-8 hours or high for 4-5 hours. Stir in lime juice at the end. The slow cooker's gentle heat enhances tenderness without watching the pot. For best results, use a Dutch oven if you have one—it retains heat better.
What if I don't have ancho chili?
Use ½ tsp ancho chili powder as a substitute, but it won't have the same depth. For better flavor, blend 1 dried guajillo chili (seeds removed) with 1 tsp water and add it with the spices. If you're in a pinch, ½ tsp smoked paprika + ¼ tsp cayenne mimics some of the smokiness, though the stew will be milder. Always toast your substitute spices first!
How do I reheat leftovers without drying them out?
Add 2-3 tablespoons broth or water per cup of stew and reheat on low heat or in the microwave at 50% power. For stovetop reheating, cover the pot and simmer for 5-7 minutes—this prevents the hominy from absorbing too much liquid. If the stew thickens too much, stir in extra broth while reheating. Leftovers keep well for 4-5 days in the fridge.