BEST BEEF POZOLE ROJO
Pozole soup is a Mexican classic! This version is made with beef & hominy topped with cabbage, onions, cilantro, and of course, a squeeze of lime.
Provided by Ana Frias
Categories Main Dish
Time 2h30m
Number Of Ingredients 20
Steps:
- In a large pot, add the water, beef, whole onion, oregano, bay leaf, beef bullion, salt & pepper.
- Bring liquid to a boil then cover and simmer until beef is tender (about two hours). As water begins to evaporate, add boiling hot water to keep the broth at the same amount.
- Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
- Add the hominy and 2 cups red sauce (instructions below). Cook for about 30 more minutes. Taste for seasoning.
- When done, ladle soup into bowls and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, hot sauce.
- serve with tostadas or tortilla chips.
Nutrition Facts : ServingSize 1 large bowl, Calories 423 kcal, Sugar 5 g, Sodium 1199 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 43 g, Fiber 7 g, Protein 41 g, Cholesterol 68 mg
BEEF POZOLE
Provided by Marcela Valladolid
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the beef shank in a large heavy stock pot. Add enough cold water to cover the beef shank completely. Add the onion, carrot, celery, garlic cloves, and bay leaves. Season with 2 tablespoons of salt and 1 tablespoon of peppercorns. Bring to a boil, cover, and reduce heat to a simmer. Cook until the meat is fully cooked and tender, about 2 hours. Be sure to constantly skim the fat from the surface of the liquid while cooking.
- Remove the meat from the pot and let cool. Strain the liquid and return to the pot. Add the hominy and bring to a boil. Lower the heat to a simmer. Season with salt and pepper, to taste.
- Using a fork, shred the meat into thin pieces and return to the pot adding 1 cup of water, if necessary. Season with salt and pepper, to taste. Simmer for 5 minutes.
- Serve hot, garnished with cabbage, radishes, lime wedges, dried oregano, tostadas, and Pasilla-Guajillo Salsa, if using.
- Soak the chiles and garlic cloves in warm water until the chiles are soft. Place the chiles, garlic, and water in a blender and process until smooth. Season with salt and pepper, to taste. Serve with Beef Pozole as a garnish.
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