Ingredients

1. 2-1/2 pounds beef for stew, cut into 1 to 1-1/2 inch pieces
2. 3 tablespoons vegetable oil
3. 1/2 teaspoon salt
4. 1 cup chopped white onion
5. 5 jalapeno peppers, chopped
6. 2 cans (14 to 14-1/2 ounces each) ready-to-serve beef broth
7. 1 can (29 ounces) hominy, drained
8. 1 can (28 ounces) diced tomatoes, undrained
9. 1 sprig fresh epazote or 1 tablespoon dried epazote leaves, crushed (optional) *Epazote is a pungent herb common in Mexican cooking. It is available fresh or dried and can be found in Hispanic markets and occasionally in the produce section of large supermarkets or specialty stores.
10. 2 small zucchini, chopped (2 cups)
11. 1/4 cup chopped fresh cilantro

Toppings:
1. Lime wedges, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbled Mexican cheese (queso fresco, cotija or anejo), sour cream (optional) *To make crisp tortilla strips, cut 2 corn tortillas in half, then crosswise into 1/4-inch wide strips. Place strips in single layer on baking sheet. Spray tortilla strips lightly with nonstick cooking spray. Bake in 400°F oven 4 to 8 minutes or until crisp.