Prep 0 mins
Cook 2 hrs
I haven't tried this pozole recipe yet, but I love pozole. I've had it with pork, which is the usual meat ingredient and with chicken, but I've never had it made with beef. The list of ingredients is wonderful, just the things I enjoy with the exception of epazote, not because I don't like it, but because I can never find it at the store. I received this via e-mail this morning from the "Beef, It's What's for Dinner" website.
- 2 1⁄2 lbs beef stew meat, cut into 1 to 1-1/2-inch pieces
- 3 tablespoons vegetable oil
- 1⁄2 teaspoon salt
- 1 cup white onion, chopped
- 5 jalapeno peppers, chopped
- 2 (14 ounce) cans beef broth, ready-to-serve
- 29 ounces hominy, drained
- 28 ounces diced tomatoes, undrained
- 1 sprig fresh epazote (optional) or 1 tablespoon dried epazote, crushed (optional)
- 2 small zucchini, chopped (2 cups)
- 1⁄4 cup fresh cilantro, chopped
- Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining beef adding oil as needed. Remove beef from stockpot; season with salt.
- Add onion and jalapeños to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
- Add zucchini and 1/4 cup cilantro; continue to simmer 5 minutes or until zucchini is tender. If using fresh epazote, remove and discard stem and any large leaves.
- Serve with toppings, if desired. Toppings: Lime wedges, dried red pepper flakes, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbled Mexican cheese (queso fresco, cotija or añejo), sour cream.