Stew Meat Tortilla Soup

Ingredients

• 1 lb. stew meat

• 1 tbsp. grill seasoning

• 1/2 onion diced

• 3 cloves garlic minced

• 1 can hominy

• 1 red bell pepper diced

• 6 c. beef broth

• 1 14.5 oz. can diced tomatoes

• 1/4-1/2 c. green chili

• 2 tbsp. tomato paste

• 1/2 tsp. kosher salt

• 1/4 tsp. chili powder

• 1/4 tsp. ground cumin

• 1/2 c. pinto beans cooked

Toppings

• sour cream

• sliced avocado

• grated cheddar cheese

• cilantro

• 6 corn tortillas, cut into strips

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.

Thank you to Arturo and Wrenn Pacheco for sharing your recipe and pictures. Arturo and Wrenn are custom grazers located in the Flint Hills of Kansas. Their grazing operation consists of grazing double stock steers and custom heifer development for their clients. Arturo has his Ph.D. in ruminant nutrition and owns and operates his own nutrition consulting business, Pacheco Cattle Services. The couple also has a ranch-to-table beef business, Pacheco Beef. Wrenn manages all of the day-to-day operations of the eCommerce website as well as the storefront located in Alma, Kansas. Together they have two little cowboys, Leo and Ross. You can find more of their recipes at cookingwiththecowboy.com.

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