Green Chile Beef & Hominy Soup

Hearty, smoky, savory, and loaded with Southwestern-inspired flavor, this Green Chile Beef & Hominy Soup is an easy one-pot dinner made with seasoned ground beef, tender hominy, roasted green chiles, tomatoes, and a rich beef broth.

The combination of roasted green chiles, cumin, chili powder, smoked paprika, and oregano creates a warm, flavorful broth, while hominy gives every bowl a satisfying texture. Fresh lime juice and cilantro added at the end brighten all those deep, savory flavors.

Ready in about 40 minutes, this easy beef and hominy soup is perfect for busy weeknights, chilly evenings, or anytime you’re craving a comforting bowl of chile-packed soup.

Why You’ll Love This Green Chile Beef & Hominy Soup

• Easy one-pot meal: Everything cooks together in one pot or Dutch oven.
• Ready in about 40 minutes: Perfect for a satisfying weeknight dinner.
• Bold green chile flavor: Roasted green chiles give the soup plenty of Southwestern character.
• Hearty and filling: Ground beef and hominy make this soup substantial enough for dinner.
• Warm and smoky: Cumin, chili powder, oregano, and smoked paprika create layers of savory flavor.
• Great for toppings: Add avocado, cheese, tortilla strips, cilantro, or green onions.
• Meal-prep friendly: Leftovers refrigerate and reheat well.
• Freezer-friendly: Make extra and freeze individual portions for later.

Ingredients

• 1 pound ground beef
• 1 can (15 ounces) hominy, drained and rinsed
• 1 ½ cups roasted green chiles, chopped
• 1 can (14.5 ounces) diced tomatoes, undrained
• 4 cups beef broth
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro, chopped

Ingredient Breakdown

Ground Beef

Ground beef creates the hearty, savory base of this soup. Browning it before adding the broth develops deeper flavor and gives the soup plenty of substance.

If your ground beef releases a large amount of fat, drain the excess before adding the seasonings.

Hominy

Hominy is made from corn that has undergone nixtamalization, giving the kernels their distinctive chewy, tender texture and corn flavor.

Drain and rinse canned hominy before adding it to the soup.

Roasted Green Chiles

Roasted green chiles are the defining flavor in this recipe. They bring earthy chile flavor and can range from mild to fairly spicy depending on the variety.

Choose mild, medium, or hot green chiles according to your preferred heat level.

Diced Tomatoes

Undrained canned tomatoes add acidity, sweetness, and extra liquid to the broth.

Beef Broth

Beef broth provides the savory foundation for the soup and complements the browned ground beef.

Yellow Onion

Cooking diced onion before browning the beef gives the soup an aromatic, slightly sweet foundation.

Garlic

Fresh minced garlic adds another layer of savory flavor and becomes especially aromatic when briefly cooked with the spices.

Cumin

Ground cumin adds earthy warmth that pairs naturally with green chiles, beef, and hominy.

Chili Powder

Chili powder contributes another layer of chile flavor and mild warmth.

Smoked Paprika

Smoked paprika gives the broth subtle smokiness that complements the roasted green chiles.

Oregano

Dried oregano adds an herbal note and rounds out the spice mixture.

Lime Juice

Fresh lime juice is stirred in at the end to brighten the rich beef broth and balance the savory flavors.

Fresh Cilantro

Fresh cilantro adds color and a fresh herbal finish just before serving.

How to Make Green Chile Beef & Hominy Soup

1. Sauté the Onion

Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat.

Add the diced yellow onion and cook for approximately 3–4 minutes, stirring occasionally, until softened.

2. Brown the Ground Beef

Add the ground beef to the pot.

Cook for 6–8 minutes, breaking the meat into small pieces with a wooden spoon or spatula.

Continue cooking until the beef is completely browned and cooked through.

If necessary, carefully drain excess grease from the pot.

3. Add the Garlic and Spices

Stir in the minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.

Cook for approximately 30 seconds, stirring constantly.

Briefly cooking the spices helps release their aromas before the liquid ingredients are added.

4. Add the Tomatoes, Green Chiles, and Hominy

Pour in the undrained diced tomatoes.

Add the chopped roasted green chiles and drained, rinsed hominy.

Stir everything together until evenly combined.

5. Add the Beef Broth

Pour in the beef broth and stir well.

Increase the heat as needed and bring the soup to a gentle boil.

6. Simmer

Once the soup begins boiling, reduce the heat to low.

Cover and simmer for 20–25 minutes, stirring occasionally.

This gives the spices, roasted chiles, beef, tomatoes, and broth time to develop into a flavorful soup.

7. Finish With Lime and Cilantro

Remove the lid and stir in the fresh lime juice and chopped cilantro.

Taste and adjust the salt, pepper, or lime juice if needed.

Serve immediately while hot.

What Does Green Chile Beef & Hominy Soup Taste Like?

This soup has a savory beef base with earthy roasted chile flavor and subtle smokiness.

Green chiles provide the dominant flavor, while cumin and chili powder add warmth. Smoked paprika reinforces the roasted character of the chiles without making the broth overwhelmingly smoky.

Hominy adds a mild corn flavor and distinctive chewy-tender texture that makes the soup especially satisfying.

Finally, lime and cilantro provide a fresh contrast to the richer beef and chile flavors.

How Spicy Is This Soup?

The heat level depends primarily on the green chiles you use.

For a milder soup, choose mild roasted green chiles and mild chili powder.

For medium heat, use medium green chiles.

For a spicier version, choose hot green chiles or add diced jalapeño, serrano pepper, or a pinch of crushed red pepper.

Remember that chile heat varies considerably between varieties and batches, so taste as you go.

Tips for the Best Beef and Hominy Soup

Brown the beef properly. Letting the ground beef develop some color creates more savory flavor.

Toast the spices briefly. Cooking the spices for about 30 seconds before adding the broth helps intensify their aroma.

Drain and rinse the hominy. This removes excess canning liquid before it goes into the soup.

Use roasted green chiles. Roasting provides a deeper flavor than simply using raw green peppers.

Don’t skip the lime. A splash of acidity at the end balances the rich broth.

Add cilantro last. Fresh cilantro tastes brightest when stirred in near the end of cooking.

Adjust the broth if necessary. If you prefer a thinner soup, add a little additional beef broth.

What to Serve With Green Chile Beef & Hominy Soup

This soup is hearty enough to serve on its own, but toppings and sides make it even better.

Try serving it with:

• Shredded Monterey Jack cheese
• Shredded cheddar cheese
• Diced avocado
• Sliced green onions
• Fresh cilantro
• Tortilla strips or crushed tortilla chips
• Lime wedges
• Sour cream
• Warm corn tortillas
• Flour tortillas
• Cornbread
• Mexican-style rice

For a loaded bowl, add cheese, avocado, green onions, cilantro, tortilla strips, and an extra squeeze of lime just before serving.

Recipe Variations

Green Chile Beef & Bean Soup

Add a drained can of pinto or black beans for an even heartier soup.

Spicy Green Chile Beef Soup

Add diced jalapeño or serrano pepper with the onion.

Cheesy Green Chile Soup

Sprinkle shredded Monterey Jack or pepper Jack over each bowl and allow it to melt into the hot broth.

Extra-Hominy Version

Add another half to full can of drained hominy for a chunkier soup with more corn flavor.

Vegetable-Packed Version

Add diced zucchini, bell peppers, or corn during the simmering stage.

Slow Cooker Version

Brown the beef and onion first, then transfer them to a slow cooker with the remaining soup ingredients except the lime juice and cilantro. Add those fresh ingredients shortly before serving.

Storage and Reheating

Allow leftover soup to cool before transferring it to an airtight container.

Refrigerate for up to 4 days.

Reheat individual portions in the microwave or warm larger quantities gently in a saucepan over medium-low heat until thoroughly heated.

The broth may thicken slightly during refrigeration, so add a splash of beef broth or water while reheating if necessary.

Can You Freeze Green Chile Beef & Hominy Soup?

Yes. This soup freezes well.

Allow it to cool completely before transferring it to freezer-safe containers, leaving enough room for expansion.

Freeze for up to 3 months.

Thaw frozen soup overnight in the refrigerator before reheating it on the stovetop or in the microwave.

For the freshest flavor, add new cilantro, avocado, cheese, and other toppings after reheating rather than freezing the soup with the toppings.

Frequently Asked Questions

What is hominy?

Hominy is corn that has been treated through a process called nixtamalization. The process changes the corn’s texture and flavor, producing the plump, pleasantly chewy kernels commonly used in dishes such as pozole and other soups and stews.

Can I use white or yellow hominy?

Yes. Either white or yellow canned hominy works well in this recipe.

Can I use canned green chiles?

Yes. Canned roasted green chiles are a convenient option. Choose mild, medium, or hot according to your preferred spice level.

Can I substitute another meat for ground beef?

Yes. Ground turkey or chicken can be used, although the flavor of the broth will be lighter. Adjust the seasoning as needed.

Can I make this soup ahead of time?

Yes. The soup can be prepared ahead, refrigerated, and reheated when you’re ready to serve it.

How can I make the soup thicker?

Simmer it uncovered for a little longer to allow some of the liquid to evaporate. You can also add additional hominy or beans for a chunkier consistency.

How can I make the soup less spicy?

Use mild roasted green chiles and a mild chili powder. Serving the soup with avocado, cheese, or sour cream can also soften the perceived heat.

Is this the same as pozole?

No. While this soup includes hominy and chile flavors that overlap with ingredients found in some pozole recipes, it is a separate ground-beef soup rather than a traditional pozole recipe.

Storage

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave until thoroughly heated.

For longer storage, freeze portions for up to 3 months and thaw overnight in the refrigerator before reheating.

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