Ingredients
- 2½ lbs beef chuck roast, cut into large chunks
- 1 tbsp neutral oil (avocado or vegetable)
- 2 jars SOMOS Birria Taco Simmer Sauce
- 8 cups beef broth
- 2 (15 oz) cans hominy, drained and rinsed
- 2 bay leaves
- Salt & pepper, to taste
Garnishes:
- Shredded cabbage or lettuce
- Diced white onion
- Radishes, thinly sliced
- Dried Mexican oregano
- Lime wedges
- Tortilla chips or tostadas
Prep
- In a large heavy pot or Dutch oven, heat oil over medium-high. Season beef lightly with salt and pepper, then sear on all sides until golden brown, about 8–10 minutes total.
- Stir in the SOMOS Birria Taco Simmer Sauce, bay leaves, and broth. Bring to a boil, then reduce to low, cover, and simmer for 1 ½ - 2 hours, or until beef is fork-tender. Discard bay leaves.
- Stir in the drained hominy. Simmer uncovered for 10–15 minutes to warm through and let flavors meld. Adjust seasoning with salt and pepper.
- Ladle into bowls and serve with shredded cabbage, radishes, onion, oregano, lime wedges, and tostadas or tortilla chips on the side.
