STEW MEAT TORTILLA SOUP

Instructions

1. Season the stew meat with the grill seasoning. Coat the bottom of a heavy pot with olive oil. Sear the seasoned meat in batches until it is browned on all sides. Remove and set aside.

2. Add the onion and bell pepper. Cook, stirring until softened, 2 to 3 minutes. Next, add the tomato paste and garlic. Cook for 1-2 minutes.

3. Add the broth and stir in the hominy, diced tomatoes, green chili, salt, chili powder, and cumin. Bring it to a boil and then add the beans.

4. Return the stew meat to the pot, cover, and simmer for at least 30 minutes.

5. While the soup is simmering, cut your corn tortillas in strips to fry up to top the soup. In a large skillet, heat the oil. When the oil is hot, working in batches, add the tortilla strips and fry until golden and crisp, turning them once or twice. Remove the tortilla strips and drain them on a paper towel-lined plate. Be sure to season the strips with salt while they are still hot.

6. Top your soup with a dollop of sour cream, a slice of avocado, a little grated cheese, a few cilantro leaves, and your tortilla strips.

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