New Mexico Red Chile Beef Stew with Hominy
Hearty beef stew simmered with New Mexico red chile powder and tender hominy for a rich, smoky southwestern flavor. This mexican-inspired beef ready in about 130 minutes pairs beef chuck, cut into 1-inch cubes, vegetable oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large, diced onion
- 4, minced garlic cloves
- 3 tbsp dried New Mexico red chile powder
- 2 tsp ground cumin
- 4 cups beef broth
- 1 can (15 oz) canned hominy, drained
- 1 can (14.5 oz) diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds of 1-inch cubed beef chuck in batches, browning all sides for 5-7 minutes per batch. Remove browned beef and set aside.
- Step 2: In the same pot, add 1 large diced onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves, 3 tablespoons dried New Mexico red chile powder, and 2 teaspoons ground cumin, cooking for 1 minute until fragrant.
- Step 3: Return the browned beef to the pot and stir in 4 cups beef broth, 1 can (14.5 oz) diced tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until beef is tender.
- Step 4: Add 1 can (15 oz) drained hominy to the stew and simmer uncovered for another 20 minutes to meld flavors and thicken the broth.
- Step 5: Serve hot, garnished with 1/4 cup chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does New Mexico Red Chile Beef Stew with Hominy take to make?
Total time is about 130 minutes (20 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover New Mexico Red Chile Beef Stew with Hominy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in New Mexico Red Chile Beef Stew with Hominy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale New Mexico Red Chile Beef Stew with Hominy for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with New Mexico Red Chile Beef Stew with Hominy?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
