Beef Pozole

"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!"
 
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photo by Ben513 photo by Ben513
photo by Ben513
Ready In:
2hrs 40mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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