Get ready to spice up your meal routine with these mouth-watering slow-cooked Mexican stew meat recipes! Inspired by the bold flavors and vibrant culture of Mexico, these 20 recipes are perfect for a cozy night in or a crowd-pleasing gathering. From classic carne guisada to innovative twists featuring sweet potatoes and quinoa, there’s something on this list for every palate.
Whether you’re a fan of spicy chipotle peppers or the rich flavors of ancho chile, these slow-cooked stews are sure to become new favorites. And with their ease of preparation – simply brown the meat, add your favorite ingredients, and let the slow cooker do its magic! – you’ll be enjoying deliciously tender beef and flavorful broths in no time.
In this article, we’ll take a culinary journey through Mexico’s rich culinary heritage, exploring the bold flavors and comforting warmth of these 20 spicy Mexican stew meat slow-cooked recipes. So grab your apron and let’s get cooking!
Slow-Cooked Mexican Beef Stew with Chipotle Peppers
This hearty stew is a flavorful blend of tender beef, rich chipotle peppers, and aromatic spices, all slow-cooked to perfection. A perfect comfort food for a chilly evening.
Ingredients:
– 2 lbs beef chuck or brisket, cut into 1-inch cubes
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1/4 cup chipotle peppers in adobo sauce, chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat a large Dutch oven or slow cooker over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, cumin, smoked paprika, salt, and pepper. Cook until the onion is translucent, about 3-4 minutes.
4. Stir in the diced tomatoes, beef broth, and chipotle peppers. Bring to a simmer.
5. Transfer the mixture to a slow cooker or continue cooking on low for 8 hours.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 8-10 hours (slow cooker) or 4-6 hours (stovetop)
Spicy Mexican Stew Meat with Tomatoes and Corn
This hearty stew is a flavorful blend of tender beef, sweet corn, and tangy tomatoes, all wrapped up in a spicy package. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb beef stew meat
– 2 cups diced tomatoes
– 1 cup frozen corn kernels
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 1 can (14.5 oz) diced green chilies
Instructions:
1. In a large pot or Dutch oven, cook the beef over medium-high heat until browned, about 5 minutes.
2. Add the onion, garlic, cumin, smoked paprika, and cayenne pepper. Cook until the onion is translucent, about 3-4 minutes.
3. Stir in the diced tomatoes, corn kernels, and green chilies. Bring to a simmer.
4. Reduce heat to low and let stew cook for 1 hour, or until the beef is tender.
Cooking Time: 1 hour 15 minutes
Authentic Mexican Carne Guisada Stew
Experience the rich flavors of Mexico with this hearty stew made with tender beef, aromatic spices, and fresh vegetables.
Ingredients:
– 2 lbs beef brisket or shank, cut into large pieces
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 tsp ground cumin
– 1 tsp dried oregano
– Salt and pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large Dutch oven or pot over medium-high heat.
2. Add beef and cook until browned on all sides, about 5 minutes.
3. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
4. Stir in cumin, oregano, salt, and pepper.
5. Add diced tomatoes and beef broth; bring to a boil.
6. Reduce heat to low and simmer, covered, for 2-3 hours or until beef is tender.
Cooking Time: 2-3 hours
Mexican Beef and Potato Stew with Ancho Chile
Mexican Beef and Potato Stew with Ancho Chile Recipe
Summary:
This hearty stew combines tender beef, creamy potatoes, and the rich flavor of ancho chile for a deliciously authentic Mexican dish.
Ingredients:
– 1 lb beef chuck or brisket, cut into 2-inch pieces
– 2 large onions, chopped
– 3-4 garlic cloves, minced
– 2 large potatoes, peeled and cubed
– 2 ancho chiles, stemmed and seeded
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups beef broth
– 1 cup water
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add more oil if needed, then sauté onions and garlic until softened, about 3-4 minutes.
4. Add ancho chiles, cumin, paprika, salt, and pepper; cook for 1 minute.
5. Add potatoes, beef broth, and water; bring to a boil, then reduce heat to medium-low and simmer, covered, for 30-40 minutes or until the beef is tender.
6. Stir in browned beef and serve hot.
Cooking Time: 45-50 minutes
Hearty Mexican Stew Meat with Black Beans and Rice
This recipe combines tender beef, flavorful black beans, and aromatic spices to create a satisfying and filling stew that pairs perfectly with a side of warm rice.
Ingredients:
– 1 pound beef stew meat
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup cooked black beans
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup uncooked white rice
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the onion and cook until browned, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the beef stew meat and cook until browned, breaking up with a spoon if necessary.
4. Stir in the cumin, paprika, salt, and pepper.
5. Add the black beans, diced tomatoes, and beef broth. Bring to a boil, then reduce heat and simmer for 30 minutes or until the meat is tender.
6. Serve hot over cooked white rice.
Cooking Time: 1 hour
Mexican Red Chile Stew with Tender Beef
A hearty, flavorful stew that combines tender beef with the bold flavors of Mexican red chile peppers.
Ingredients:
– 2 pounds beef brisket or chuck roast, cut into 1-inch cubes
– 4 cups beef broth
– 1 cup diced red bell pepper
– 1 cup diced onion
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1/4 cup Mexican red chile peppers, chopped (such as guajillo or ancho)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the beef cubes and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion, bell pepper, and garlic to the pot; cook until vegetables are tender, about 10 minutes.
4. Stir in cumin, smoked paprika (if using), and chopped red chile peppers.
5. Add the browned beef back into the pot along with the beef broth.
6. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or until beef is tender.
Cooking Time: 2-3 hours
Easy Mexican Stew Meat with Bell Peppers and Onions
A flavorful and hearty stew that’s perfect for a quick weeknight dinner or a weekend meal prep. This recipe combines tender beef, sweet bell peppers, and caramelized onions in a rich tomato-based broth.
Ingredients:
– 1 pound ground beef
– 1 large onion, diced
– 2 large bell peppers (any color), sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon as needed.
3. Add the diced onion and sliced bell peppers; cook until they’re tender, about 5 minutes.
4. Stir in the cumin, salt, and pepper.
5. Add the canned tomatoes and beef broth; bring to a simmer.
6. Reduce heat to low and let stew for 20-25 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Mexican Beef and Hominy Stew (Pozole Rojo)
This hearty stew is a traditional Mexican dish that combines tender beef, creamy hominy, and a rich, spicy broth. Perfect for a cold winter’s night, this recipe serves 4-6 people.
Ingredients:
– 2 pounds beef brisket or shank, cut into bite-sized pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) hominy, drained and rinsed
– 1 can (10 oz) crushed tomatoes
– 1 cup beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: shredded cabbage, radishes, lime wedges, and crumbled queso fresco for garnish
Instructions:
1. Brown the beef in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened.
3. Add hominy, tomatoes, broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until the beef is tender.
4. Serve hot, garnished with desired toppings.
Cooking Time: 1 hour 30 minutes
Slow-Cooker Mexican Stew Meat with Cilantro and Lime
This hearty stew is a flavorful blend of beef, beans, and spices, simmered to perfection in a slow cooker. Serve with warm tortillas, rice, or roasted vegetables for a satisfying meal.
Ingredients:
– 1 lb beef stew meat
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chili powder
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 2 tbsp olive oil
– 2 stalks fresh cilantro, chopped
– Juice of 1 lime (about 2 tbsp)
Instructions:
1. Brown the beef in a skillet with olive oil; transfer to slow cooker.
2. Add remaining ingredients, except cilantro and lime juice.
3. Cook on low for 8 hours or high for 4 hours.
4. Stir in chopped cilantro and lime juice before serving.
Cooking Time: 4-8 hours
Mexican Spicy Beef Stew with Sweet Potatoes
This hearty stew combines tender beef, sweet potatoes, and bold Mexican flavors, making it a perfect comfort food for any occasion. With the warmth of cumin, chili powder, and cayenne pepper, this dish is sure to satisfy your cravings.
Ingredients:
– 1 pound beef stew meat
– 2 medium sweet potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– Salt and pepper, to taste
– Optional: chopped fresh cilantro, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef; cook until browned, about 3-4 minutes.
3. Add onion, garlic, cumin, chili powder, and cayenne pepper; cook until onion is translucent.
4. Add sweet potatoes, diced tomatoes, and beef broth; bring to a boil.
5. Reduce heat to low; simmer, covered, for 1 hour or until meat and sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro, if desired.
Cooking Time: 1 hour
Traditional Mexican Birria Stew with Stew Meat
This hearty stew originates from the state of Jalisco and is a staple in many Mexican households. Rich, flavorful birria is perfect for chilly days or as a comforting meal any time of the year.
Ingredients:
– 1 pound beef stew meat
– 2 tablespoons vegetable oil
– 1 large onion, diced
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon dried oregano
– 1 can (14.5 oz) diced tomatoes
– 4 cups beef broth
– 1 jalapeño pepper, sliced
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the cumin, paprika, and oregano; cook 1 minute.
4. Add the stew meat; cook until browned on all sides.
5. Add the diced tomatoes, beef broth, and jalapeño; bring to a boil.
6. Reduce heat to low and simmer for 2-3 hours or until the meat is tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with cilantro if desired.
Cooking Time: 2-3 hours
Mexican Beef and Vegetable Stew with Guajillo Sauce
This hearty stew combines tender beef, colorful vegetables, and a rich Guajillo sauce for a flavorful and satisfying meal. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb beef brisket or chuck, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers (any color), sliced
– 2 medium tomatoes, diced
– 1 jalapeño pepper, sliced
– 2 cups Guajillo sauce (see below)
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Guajillo Sauce:
– 4 dried Guajillo chilies, stemmed and seeded
– 2 cups water
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
Instructions:
1. In a large pot or Dutch oven, brown the beef in batches over medium-high heat. Remove from pot.
2. Add onions, garlic, bell peppers, and jalapeño to pot; cook until vegetables are tender.
3. Add tomatoes, Guajillo sauce, cumin, salt, and pepper to pot; stir to combine.
4. Return beef to pot and simmer for 1 hour or until meat is tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.
Cooking Time: 2 hours
One-Pot Mexican Stew Meat with Quinoa
This hearty, flavorful stew is a perfect blend of tender beef, creamy quinoa, and vibrant vegetables, all cooked to perfection in one pot. A nutritious and satisfying meal that’s ready in under an hour.
Ingredients:
– 1 pound beef stew meat
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Optional: jalapeños, sour cream, and shredded cheese for topping
Instructions:
1. In a large Dutch oven or pot, cook the beef over medium-high heat until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in quinoa, diced tomatoes, cumin, paprika, salt, and pepper.
4. Add water or broth; bring to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes or until quinoa is cooked and liquid has been absorbed.
5. Serve hot, garnished with optional toppings.
Cooking Time: 35-40 minutes
Mexican Green Chile Stew with Tender Beef
This hearty stew combines tender beef with a flavorful blend of green chile peppers, onions, garlic, and spices for a deliciously comforting Mexican-inspired dish. Perfect for a chilly evening or a special occasion.
Ingredients:
– 2 pounds beef chuck or brisket, cut into 1-inch cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups water
– 1 can (14.5 oz) diced green chile peppers
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8 ounces elbow macaroni
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large Dutch oven or pot, brown the beef cubes over medium-high heat.
2. Add onions, garlic, cumin, paprika, salt, and pepper. Cook until onions are translucent.
3. Add chicken broth, water, and diced green chile peppers. Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours or until beef is tender.
4. Add macaroni and cook for an additional 20 minutes or until pasta is al dente.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 2 hours 20 minutes
Smoky Mexican Stew Meat with Pinto Beans
A hearty, flavorful stew that’s perfect for a weeknight dinner or a weekend gathering. This recipe combines the richness of smoked paprika with the comforting warmth of pinto beans.
Ingredients:
– 1 lb beef stew meat (such as chuck or round)
– 2 cups pinto beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
4. Stir in the smoked paprika, cumin, and chili powder. Cook for 1 minute.
5. Add the browned beef back to the pot, along with the pinto beans and diced tomatoes. Season with salt and pepper.
6. Bring the stew to a simmer and cook, covered, until the meat is tender and the flavors have melded together, about 2 hours.
Cooking Time: 2 hours
Mexican Beef Stew with Zucchini and Corn
This hearty stew combines tender beef, flavorful vegetables, and a hint of Mexican spice for a delicious and comforting meal.
Ingredients:
– 1 lb beef chuck or brisket, cut into 2-inch pieces
– 2 medium zucchinis, sliced
– 1 cup frozen corn kernels
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat oil in a large Dutch oven over medium-high.
2. Add beef; cook until browned, about 3-4 minutes. Remove from pot.
3. Add onion, garlic, cumin, chili powder, and paprika; cook until onion is translucent.
4. Add zucchini, corn, diced tomatoes, and beef broth; bring to a simmer.
5. Return beef to pot; reduce heat to medium-low and cook, covered, for 1 1/2 hours or until beef is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 1 hour 30 minutes
Spicy Mexican Stew Meat Tacos with Avocado Crema
This recipe combines the bold flavors of spicy stew meat with the creamy richness of avocado crema, all wrapped up in a crispy taco shell. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb beef stew meat
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 8-10 taco shells
– Avocado crema (see below)
– Optional toppings: shredded cheese, diced tomatoes, cilantro, sour cream
Instructions:
1. Brown the stew meat in a large skillet over medium-high heat.
2. Add onion, garlic, bell pepper, cumin, chili powder, and cayenne pepper. Cook until vegetables are tender.
3. Stir in diced tomatoes with green chilies. Bring to a simmer and cook for 10-15 minutes or until meat is cooked through.
4. Warm taco shells according to package instructions.
5. Assemble tacos by spooning stew meat mixture into shells.
6. Top with avocado crema (see below) and desired toppings.
Avocado Crema:
– 2 ripe avocados, mashed
– 1 lime, juiced
– Salt and pepper to taste
Combine mashed avocado, lime juice, salt, and pepper in a bowl. Stir until smooth. Use as topping for tacos.
Cooking Time: 20-25 minutes
Mexican Beef and Chickpea Stew with Cumin
This flavorful stew combines tender beef, creamy chickpeas, and the warm spices of Mexico for a satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 pound beef stew meat
– 1 can (15 ounces) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 ounces) diced tomatoes
– 2 cups beef broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add beef; cook until browned, about 3-4 minutes. Remove from pot.
2. Add onions to the pot; cook until softened, about 5 minutes. Add garlic; cook 1 minute.
3. Stir in cumin, paprika, and cayenne pepper. Cook 1 minute.
4. Add chickpeas, diced tomatoes, and beef broth. Bring to a boil; reduce heat to low and simmer for 30 minutes or until beef is tender.
5. Season with salt and pepper to taste. Garnish with cilantro leaves, if desired.
Cooking Time: 45 minutes
Slow-Cooked Mexican Stew Meat with Mole Sauce
Rich and flavorful, this slow-cooked stew is a twist on traditional Mexican cuisine, combining tender beef with the bold flavors of mole sauce.
Ingredients:
– 2 pounds beef stew meat (chuck or round)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup mole sauce (store-bought or homemade)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat slow cooker to low heat.
2. Brown the beef in a skillet over medium-high heat, then transfer to the slow cooker.
3. Add onion, garlic, mole sauce, beef broth, tomato paste, cumin, smoked paprika, salt, and pepper to the slow cooker.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Mexican Beef Stew with Roasted Poblano Peppers
A hearty and flavorful stew that combines tender beef, roasted poblanos, and aromatic spices for a truly Mexican-inspired meal.
Ingredients:
– 1 pound beef stew meat (such as chuck or round)
– 2 medium poblano peppers
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 cup beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos by placing them on a baking sheet and baking for 20-25 minutes, or until charred.
3. Heat oil in a large Dutch oven over medium-high heat. Add beef and cook until browned, about 5 minutes.
4. Add onion and garlic; cook until softened, about 3 minutes.
5. Add roasted poblanos, diced tomatoes, beef broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
6. Bring stew to a boil, then reduce heat to low and simmer for 1 1/2 hours or until beef is tender.
Cooking Time: 1 hour 30 minutes
Summary
Get ready to spice up your mealtime with these mouth-watering slow-cooked Mexican stew meat recipes! This collection of 20 flavorful dishes brings together bold flavors and tender textures. From classic beef stews to hearty vegetable-based options, there’s something for everyone. Discover how chipotle peppers add smoky heat to a rich beef stew or how sweet potatoes bring a pop of color to a spicy beef dish. Whether you’re in the mood for comforting hominy stew or tangy lime-infused stews, these recipes will transport your taste buds to Mexico. So go ahead and slow-cook your way to deliciousness!