Ingredients:
1 1/2 lbs boneless chuck roast, trimmed and cut into 1 inch cubes
salt ( to taste)
fresh ground black pepper ( to taste)
2 -3 tablespoons vegetable oil
1 medium onions, coarsely chopped
2 -3 cloves garlic, minced
1 teaspoon ground cumin
1 (14 1/2 ounce) cans tomato puree
1 -2 canned chipotle chiles
1 -2 tablespoon adobo sauce ( from canned chipotle chiles)
1/2 cup beef stock or 1/2 cup water
1 (15 1/2 ounce) cans hominy, rinsed and drained
flour tortillas (optional)
Directions:
Season beef to taste with salt and pepper.
Brown beef on all sides in oil in a large skillet, but do not overcrowd pan.
Add onion, garlic and cumin to skillet.
Cook, stirring, until onion is tender, about 5 minutes.
Add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well.
Simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water).
Add hominy to pan and cook for 15 minutes more, or until dish is heated through.
Check dish for salt and pepper, if needed.
Serve in bowls with warmed flour tortillas, if desired.
Servings: 4
Time preparation: 10 min.
Time total: 130 min.