Beef Pozole

prep time:: 15 min
total time:: 2 hr

Serves 4-5

This is a thick, hearty, beef soup with hominy and peppers. It’s very festive looking with the yellow and white hominy, the tomatoes, and green jalapenos. Although it’s got five jalapeno peppers in it, the hominy tempers the spicy hot to a level that all will like. I like to squeeze some lime juice into the soup just before serving. You can also top with avocado, tortilla chips, sour cream, and grated cheese too.

ingredients

1 1/2 - 2 lbs. cut up beef stew meat
2 tbsp vegetable oil
1 medium yellow onion, coarsely chopped
2 - 4 garlic cloves, minced
5 jalapeno peppers, chopped, seeded and de-veined
2 C beef broth
1 can (15 oz.) yellow hominy (drained and rinsed)
1 can (15 oz.) white hominy (drained and rinsed)
2 cans (15 oz.) diced tomatoes with juice
1 C water (if needed)
1 tsp ground coriander
1 tsp ground Mexican oregano
1/2 tsp ground savory
1/4 C chopped fresh cilantro
2 C sliced zucchini

directions

1
Heat 1 T vegetable oil in a large pot over medium high heat until hot. Add beef in small batches and brown. When beef is browned, remove beef and set aside. Add 1T vegetable oil to pot that you just finished browning the beef. Heat the oil until hot and add onions, chopped peppers, garlic and cook until tender.
2
Before you add the hominy to the pot, make sure to drain and rinse the canned hominy. If you add the hominy liquid the stew may be too thick and have a strong unpleasant flavor. Add broth, hominy, tomatoes, and return beef and juices to pot. Stir well to mix. Next add the spices – coriander, oregano, and savory. Bring mixture to a boil and then reduce heat to simmer. Let cook for 90 minutes or until beef is tender, stirring occasionally and add water if mixture gets too thick. Add cilantro and zucchini just before serving and cook for about 5 minutes or until zucchini is tender. Serve in bowls with various toppings on the side.