Ingredients
Scale
- 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
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 3–4 minutes, until softened.
- Add the ground beef and cook for 6–8 minutes, breaking it apart as it cooks, until browned and fully cooked. Drain excess grease if necessary.
- Stir in the garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
- Cook for approximately 30 seconds, until fragrant.
- Add the diced tomatoes, roasted green chiles, hominy, and beef broth.
- Stir well and bring the soup to a gentle boil.
- Reduce the heat to low, cover, and simmer for 20–25 minutes, stirring occasionally.
- Stir in the fresh lime juice and cilantro.
- Taste and adjust the seasoning as needed.
- Serve hot with Monterey Jack or cheddar cheese, avocado, green onions, tortilla strips, cilantro, or your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6
- Calories: Approximately 345 per serving