This slow cooker beef and hominy stew is the kind of practical, filling dinner that earns a permanent place in a busy cook’s rotation. With just five main ingredients and almost no prep beyond opening cans and layering everything into the cooker, it delivers a hearty bowl with Southwestern character from tender hominy, savory beef, and tomato-chile flavor. It is especially useful on nights when you want a warm supper without standing over the stove.
Serve this stew with warm flour tortillas or cornbread for soaking up the broth, and add a simple crunchy side like shredded lettuce salad, cabbage slaw, or sliced radishes with lime. A spoonful of sour cream, diced avocado, chopped cilantro, or shredded cheddar on top also rounds it out nicely, especially if you want to stretch the meal for a casual family supper.
Slow Cooker 5-Ingredient Beef and Hominy Stew
Servings: 6
Ingredients
1 1/2 pounds ground beef
2 cans white hominy, 15 to 16 ounces each, drained
1 medium onion, finely chopped
1 can diced tomatoes with green chiles, 10 ounces
2 cups beef broth
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
1. Crumble the ground beef into the bottom of a 5- to 6-quart slow cooker and spread it into an even layer. Sprinkle the chopped onion over the beef.
2. Add the drained hominy, then pour in the diced tomatoes with green chiles and the beef broth. Season with the salt and pepper.
3. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, stirring once or twice if convenient, until the beef is fully cooked and the onion is tender.
4. Taste and adjust the seasoning if needed, then ladle into bowls and serve hot.
Variations & Tips
Add heat: For a spicier version, stir in a chopped chipotle in adobo, a pinch of red pepper flakes, or use hot diced tomatoes with chiles. This stew stands up well to bold seasoning because the hominy has a mellow, slightly nutty flavor.
Make it thicker: If you prefer a stew with less broth, use 1 to 1 1/2 cups broth instead of 2 cups, or leave the lid slightly ajar for the last 20 to 30 minutes of cooking so excess liquid can evaporate.
Add beans: A can of drained pinto beans or black beans fits naturally here and stretches the meal further. If you add beans, taste before salting, since canned ingredients can vary quite a bit in sodium.
Brown first if you have time: Although this recipe is designed for true dump-and-go ease, browning the beef in a skillet before adding it to the slow cooker will give the stew a deeper, more developed flavor and a less fatty finish.
Finish with toppings: Fresh garnishes such as cilantro, avocado, shredded cheese, green onion, or a squeeze of lime add contrast and make the stew feel more complete with very little extra work.