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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining beef adding oil as needed. Remove beef from stockpot; season with salt. | 2. Add onion and jalapeños to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. | 3. Add zucchini and 1/4 cup cilantro; continue to simmer 5 minutes or until zucchini is tender. If using fresh epazote, remove and discard stem and any large leaves. | 4. Serve with toppings, if desired. Toppings: Lime wedges, dried red pepper flakes, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbled Mexican cheese (queso fresco, cotija or añejo), sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef stew meat	2 1/2		cut	1008.669	0.0	224.4005	5.6667
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
salt	1/2	teaspoon		-	-	-	-
white onion	1	cup	chopped	64.0	14.944	1.76	0.16
jalapeno pepper	5		chopped	8.1562	1.8281	0.2559	0.1041
beef broth	2	cans		60.9	0.348	9.918	1.9140000000000001
hominy	29	ounces	drained	591.9374	117.2365	12.1676	7.2348
tomato	28	ounces	diced undrained	182.5707	40.4831	9.5254	1.5876
epazote	1	sprig	crushed	0.64	0.1488	0.0066	0.0104
zucchini	2		chopped	40.12	7.3396	2.8556	0.7552
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.