Ingredients

• 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 medium onion, coarsely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 14- to 16-ounce can whole tomatoes, including juice
• 1 to 2 canned chipotle chiles in adobo plus 1 to 2 tablespoons adobo sauce from can
• 1/2 cup water
• 15 1/2-ounce can hominy, rinsed
• Accompaniment: warm flour tortillas

Instructions

1. Pat beef dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes. Pur e tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt.