Mexican Beef And Hominy Soup Recipes

Steps:

• Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
• Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

Steps:

• Bring water a boil in a large soup pot over high heat. Add cow's foot, onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves. Boil, skimming off the foam the forms on the surface, until broth flavors intensify, about 30 minutes. Add beef tripe and bring to a boil. Reduce heat to medium, cover, and cook until cow's foot softens, about 1 hour.
• Remove cow's foot pieces from the broth and transfer to a dish. Skim fat from the surface of the broth. Add hominy; cook until tripe is softened, 30 to 45 minutes. Do not overcook.
• Separate meat from the cow's foot. Discard bones.
• Discard onion quarters, garlic, thyme, marjoram, peppercorns, and bay leaves from the broth. Stir in meat and season with salt. Cook until flavors blend, about 5 minutes more. Pour into bowls and garnish each serving with lime wedges, finely chopped onion, cilantro, and oregano.

Steps:

• In a covered 8- to 10-quart pan over high heat, bring beef, onion, garlic, and 1/2 cup water to a boil. Reduce heat to medium and simmer for 15 minutes, stirring occasionally. Uncover and cook over high heat, stirring often, until juices have evaporated and meat is browned, 10 to 20 minutes.
• Add chili powder (use larger amount for spicier flavor) and cumin; stir until fragrant, about 30 seconds, then add broth and tomatoes, including juice. Cover and bring to a boil, then reduce heat and simmer until meat is almost tender to bite, about 1 hour.
• Meanwhile, slice peel off squash and cut flesh into 3/4-inch cubes. Rinse celery and slice diagonally 1/4 inch thick.
• Add squash, celery, and green chilies; cover and return to a boil over high heat. Reduce heat and simmer, covered, until squash and beef are tender when pierced, about 15 minutes longer. Stir in hominy and return to a boil. Skim and discard fat. Add salt and pepper to taste.
• Serve soup from pan, or pour into a tureen. Put sour cream and cilantro in bowls and offer to add to taste.

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.