Beef Pozole Recipes

BEEF TRIPE AND HOMINY STEW: POSOLE

Beef Tripe and Hominy Stew: Posole image

Provided by Robert Irvine : Food Network

Time 4h

Yield 12 servings

Number Of Ingredients 9

Ingredients

3 pounds beef tripe, cut into 1-inch pieces
4 dried long red chiles
2 tablespoons grapeseed oil
1 large white onion, diced
3 garlic cloves, lightly crushed with the side of a knife blade and minced
2 cups hominy
1 tablespoon chili powder
6 radishes thinly sliced
3 fresh limes cut into wedges

Steps:

Season tripe with salt and pepper and add to a large stockpot. Cover with water and bring to a gentle boil. Reduce heat to low and simmer for about 3 hours, skimming any impurities from the surface
While tripe is cooking cover the chiles with water in a separate small saucepot and boil until re-hydrated and soft. Cool and strain, reserving the cooking liquid. Heat one tablespoon of the grapeseed oil over medium heat in a skillet (reserving the rest of the oil). When the oil begins to shimmer, saute onion and garlic until the onions become translucent. Remove from heat and transfer onions and garlic to a small bowl and reserve the skillet. Remove the stems and seeds from the chiles and add to the bowl with the onions. Using the cooking liquid as needed (reserving the rest of the cooking liquid), mash into a paste with the onions and garlic. Using the same skillet heat the reserved tablespoon of grapeseed oil over medium-high heat and fry the paste for a few minutes. Remove from heat and set aside until needed.
Prepare the hominy as directed on the package, utilizing the remaining chile cooking liquid as part of the cooking liquid for the hominy. (Usually you will need 4 times as much water as hominy). Mix the chile paste well with the cooked hominy. Stir into the pot of tripe, season with chili powder and return to a simmer and allow to thicken. Ladle into bowls and place small amount of sliced radishes in the center. Squeeze fresh lime juice over.

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

Ingredients

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

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

Ingredients

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 WITH CHEDDAR CHEESE

Beef Pozole with Cheddar Cheese image

Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.

Provided by My Food and Family

Categories Recipes

Time 1h35m

Yield Makes 8 servings, 2 cups each.

Number Of Ingredients 10

Ingredients

3 whole guajillo chiles, stemmed, seeded
1 ancho chile, stemmed, seeded
1/4 cup KRAFT Zesty Italian Dressing
2 lb. beef for stew, cut into 1-inch cubes
1 tsp. ground cumin
2 qt. (8 cups) beef broth
1 can (14-1/2 oz.) diced tomatoes, drained
2 cans (15 oz. each) hominy, drained
1 can (14-1/2 oz.) corn, drained
8 oz. KRAFT Sharp Cheddar Cheese, cut into 16 slices

Steps:

Place peppers in small bowl. Add enough hot water to cover peppers; let stand 20 minutes or until softened. Place peppers and 1/2 cup of the reserved soaking water in blender container; cover. Blend until pureed. Set aside.
Heat dressing in large stew pot on medium-high heat. Add meat and cumin; cook and stir 5 minutes or until meat is evenly browned. Add pepper puree and beef broth; mix well. Bring to boil. Reduce heat to medium-low; simmer 30 minutes.
Add tomatoes, hominy and corn; mix well. Simmer an additional 30 minutes, stirring frequently.
Place cheese in bottoms of bowls; cover with stew.

Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1410 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g

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