Best 3 Beef Pozole Recipes

**Pozole: A Traditional Mexican Stew with a Symphony of Flavors**

Pozole is a traditional Mexican stew that boasts a rich history and a symphony of flavors. This hearty and comforting dish is a beloved staple in many Mexican households, often served during special occasions and celebrations. With its origins traced back to pre-Hispanic times, pozole has undergone various culinary iterations throughout history, resulting in a diverse array of regional variations. Our collection of pozole recipes captures the essence of this iconic stew, offering a tantalizing journey through its diverse culinary expressions. From the classic red pozole to the unique white and green versions, each recipe showcases the distinct flavors and ingredients that make pozole a truly captivating dish. Embark on a culinary adventure as we explore the depths of this Mexican treasure, savoring its vibrant flavors and immersing ourselves in its cultural significance.

Let's cook with our recipes!

BEST BEEF POZOLE ROJO

Best Beef Pozole Rojo image

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

Ingredients

1 ½ pounds chuck roast trimmed (see note #1 below) (fat trimmed off and cut in 1 ½" chunks)
1 to 1 ½ pounds bone-in shank center cut with bone (see note #2 below)
1 large white onion (remove outer skin but keep it whole (do a cross cut one the top of the onion only to help release the flavors))
1 whole garlic head (cut a little bit of the top )
12 cups of hot water (plus more as needed) (about 3 liters )
2 cup prepared red sauce (or more to taste) (ingredients to make below)
1 teaspoon dried oregano
2 to 3 bay leaf
2 beef bullion cubes
2 tablespoon kosher salt
1 tablespoon ground black pepper
6 lbs & 12 oz can Mexican style hominy (drained and rinsed)
3 dried chile guajillos (seeds removed & rinsed)
3 dried ancho chiles (seeds removed & rinsed)
¼ medium onion (yellow or white)
3 garlic cloves
½ teaspoon oregano
½ teaspoon kosher salt (if using table salt use a little less teaspoon)
4 cups water
Shredded cabbage, finely diced onion, sliced radishes, fresh cilantro, lime juice & hot sauce.

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

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

Tips:

Choose the right hominy: White hominy is the traditional choice for pozole, but you can also use yellow or black hominy. White hominy has a milder flavor, while yellow and black hominy have a more earthy flavor.
Soak the hominy overnight: This will help to soften the hominy and make it easier to cook. If you don't have time to soak the hominy overnight, you can soak it for at least 4 hours.
Use a variety of meats: Pozole is traditionally made with pork and chicken, but you can also use beef, lamb, or turkey. Using a variety of meats will give your pozole a more complex flavor.
Don't overcook the hominy: Hominy should be cooked until it is tender, but not mushy. Overcooked hominy will lose its flavor and texture.
Season the pozole to taste: Pozole should be seasoned with a variety of spices, including chili powder, cumin, oregano, and garlic. You can also add fresh herbs, such as cilantro and lime juice, to brighten the flavor.
Serve pozole with your favorite toppings: Pozole is traditionally served with shredded cabbage, diced radishes, and sliced avocado. You can also add other toppings, such as sour cream, salsa, or cheese.

Conclusion:

Pozole is a delicious and versatile soup that can be enjoyed by people of all ages. It is a great way to use up leftover meat and vegetables, and it is also a perfect meal for a potluck or party. With so many different variations, there is sure to be a pozole recipe that everyone will love.