Nutrition Information (per serving)

37 g
681 mg
26 g
10 g
6 g
98 mg

2 tsp canola oil
1½ lb sirloin of beef, cut into cubes
1½ tsp minced garlic
1 sm onion, peeled and diced
2 Tbsp diced green chili
4 cups canned hominy, drained
2 tsp chili powder
¾ tsp coriander powder
½ tsp cumin powder
¾ tsp dried oregano
Pinch freshly ground black pepper
¼ tsp paprika
2 tsp sea salt
2 qt chicken stock
½ cup beef or veal stock
1 qt vegetable stock

¾ cup thinly sliced radish
1½ cups shredded cabbage
1½ cups thinly sliced onion
2 Tbsp chopped cilantro
1 lime, cut into 6 wedges

  1. Heat canola oil in a large saucepan. Add beef and sear on outside. Add garlic and sauté briefly. Add remaining ingredients except for garnish (radish, cabbage, onion, cilantro and lime wedge.) Bring to a boil, reduce heat and simmer 45 minutes.
  2. Portion 1½ cups beef stew into a bowl. Garnish each bowl with 2 tablespoons sliced radish, ¼ cup cabbage, ¼ cup onion, 1 teaspoon cilantro and 1 lime wedge.
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