Best 3 Beef Tripe And Hominy Stew Posole Recipes
Craving a hearty and flavorful stew that warms you from the inside out? Look no further than Beef Tripe and Hominy Stew, also known as Pozole. This traditional Mexican dish is a symphony of flavors and textures, featuring tender beef tripe, plump hominy, and a rich, aromatic broth. It's a delightful fusion of Mexican and Native American cuisines, with variations enjoyed across different regions. In this article, we'll take you on a culinary journey, exploring two distinct recipes for Beef Tripe and Hominy Stew. The first recipe, "Classic Beef Tripe and Hominy Stew," offers a traditional approach, while the second, "Green Pozole with Chicken and Hominy," introduces a lighter, fresher take on this beloved dish. Get ready to tantalize your taste buds and immerse yourself in the vibrant culture of Mexican cuisine.
Let's cook with our recipes!
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.
BONE STEW (OR POSOLE)
Steps:
- In a large pot put bones, chile and corn. Cover with water to the top of the pot. Bring to a boil, reduce heat to medium and cook for 3 hours. Keep adding liquid as it evaporates to keep the bones covered.
POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)
The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.
Provided by Consuelo Aguilar
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h53m
Yield 8
Number Of Ingredients 16
Steps:
- Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
- Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
- Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
- Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
- Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
- Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
- Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g
Tips:
- Choose the right tripe: For the best results, use honeycomb or blanched tripe. These types of tripe are more tender and have a milder flavor.
- Clean the tripe thoroughly: Tripe can be smelly and have a strong flavor, so it's important to clean it thoroughly before cooking. To do this, rinse the tripe under cold water and then soak it in a mixture of water and vinegar for at least 30 minutes. Drain the tripe and rinse it again before cooking.
- Cook the tripe until it is tender: Tripe can take a long time to cook, so be patient. Simmer the tripe in a flavorful broth for at least 2 hours, or until it is fork-tender.
- Use a variety of vegetables and spices: Posole is a versatile dish that can be made with a variety of vegetables and spices. Some common ingredients include hominy, tomatoes, onions, garlic, chili peppers, and cumin. Feel free to experiment with different ingredients to create your own unique posole recipe.
- Serve posole with your favorite toppings: Posole is often served with a variety of toppings, such as shredded cheese, sour cream, avocado, and cilantro. You can also serve posole with tortillas or bread.
Conclusion:
Posole is a delicious and hearty stew that is perfect for a cold winter day. It is also a versatile dish that can be made with a variety of ingredients. With a little planning and effort, you can easily make a delicious posole that your family and friends will love.
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