- 3 tablespoons [45 mL] vegetable oil
- 2 1/2 pounds [1.13 kg] beef for stew, cut into 1 to 1 1/2-inch [2.5 to 4-cm] cubes
- 1/2 teaspoon [2.5 mL] salt
- 1 cup [250 mL] chopped white onion
- 5 jalapeno peppers, chopped
- 2 [14 to 1 4 1/2-ounce / 398 to 412-mL each] cans ready-to-serve beef broth
- 1 [29-ounce / 824-mL] can hominy, drained
- 1 [28-ounce / 796-mL] can diced tomatoes, undrained
- 1 sprig fresh epazote
1 tablespoon [15 mL] dried epazote leaves, crushed [optional]
- 2 small zucchinis, chopped [2 cups / 500 mL]
- 1/4 cup [60 mL] chopped fresh cilantro
- Lime wedges
- Chopped fresh cilantro
- Crisp tortilla strips
- Sliced onion
- Crumbed Mexican cheese such as queso fresco, cotija or anejo
- Sour cream
- Heat 1 tablespoon [15 mL] of vegetable oil into a stockpot over medium heat until hot.
- Brown 1/3 of beef cubes; remove from stockpot.
- Repeat twice with remaining beef cubes adding more oil as needed.
- Remove beef cubes from stockpot; season with salt and reserve.
- Add chopped onion and jalapenos peppers to stockpot; cook for 3 to 5 minutes, or until tender, stirring occasionally.
- Stir in beef broth, drained hominy, undrained tomato dices and, if desired, epazote sprig or crushed dried epazote.
- Return beef cubes to stockpot; bring to a boil.
- Reduce heat, cover tightly and leave to simmer for 1 3/4 to 2 1/4 hours, until beef is fork-tender.
- Add chopped zucchinis and 1/4 cup [60 mL] freshly chopped cilantro.
- Leave to simmer for 5 minutes, or until zucchini is tender.
- If using fresh epazote, remove and discard stem and any large leaves.
- Serve, along with toppings into different bowls if desired.