Beef Pozole Recipes

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BEEF POZOLE (HEARTY BEEF SOUP)



Beef Pozole (Hearty Beef Soup) image

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.

Provided by Happy Hippie

Categories     Corn

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 891, Fat 58.3, SaturatedFat 20.5, Cholesterol 198.1, Sodium 1920.2, Carbohydrate 32.6, Fiber 6.4, Sugar 9.7, Protein 57.7

BEEF POZOLE



Beef Pozole image

Usually this dish is made with pork, but here's a nice variation on the theme from a rather unlikely place -- *Better Homes and Gardens' Mexican Cooking*. I added one morita/chipotle pepper to the beef/onion stage for some extra heat, and I would definitely include cilantro and lime quarters in with the other toppings!

Provided by lecole54

Categories     Meat

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs stew meat, cut in 1/2-inch pieces
4 cups water
1/2 cup onion, chopped
1 1/2 teaspoons salt
2 (15 ounce) cans hominy, drained
1 (10 ounce) can tomatoes and green chilies
1/2 cup water, cold
1/2 cup flour, all-purpose
cabbage, shredded for topping
green onion, sliced for topping
radish, sliced for toping

Steps:

  • In 3-quart saucepan combine beef, 4 cups water, onion and salt. Cover; simmer 1-1/2 hours.
  • Add hominy and undrained tomatoes with chilies. Cover; simmer 30 minutes more.
  • Blend the ½ cup water into flour; add to beef mixture. Cook and stir until thickened and bubbly.
  • Serve in bowls; top with cabbage, onion, and radishes.

Nutrition Facts : Calories 297.6, Fat 6.5, SaturatedFat 2.4, Cholesterol 72.6, Sodium 1165.3, Carbohydrate 31.3, Fiber 4, Sugar 3.2, Protein 28.3

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