Pozole Verde Con Carne de Res (Beef Pozole)
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Total Recipe Time: 2-1/2 to 3-1/2 hours
Makes 6 servings
1 beef Shoulder Roast (about 2 pounds)
1 tablespoon ground cumin
4 tablespoons vegetable oil, divided
2 onions, chopped, divided
6 cloves garlic, minced, divided
4 cups water
2 cups beef broth
1 tablespoon chopped fresh cilantro
2 teaspoons salt
8 ounces tomatillos, husks removed, cut into quarters
2 serrano peppers, seeded
2 cans (15 ounces each) hominy, drained
1 teaspoon dried Mexican oregano leaves
Lime wedges, dried Mexican oregano leaves, chopped onion, thinly sliced radishes
|1.||Press cumin evenly onto surfaces of beef pot roast. Heat 2 tablespoons oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Remove from stockpot.
|2.||Add two-thirds of onions and half of garlic to stockpot; cook and stir 3 to 4 minutes or until onions are tender. Return pot roast to stockpot. Add water, broth, cilantro and salt; bring to a boil. Reduce heat; cover tightly and simmer, 2 to 3 hours or until pot roast is fork-tender. |
|3.||Remove pot roast; cool slightly. Skim fat from cooking liquid. Shred pot roast with 2 forks and return to stockpot. |
|4.||Place tomatillos and peppers in food processor or blender container. Cover; process until pureed, adding just enough water to make paste-like consistency. |
|5.||Heat remaining 2 tablespoons oil in medium nonstick skillet over medium-high heat. Add tomatillo mixture and remaining garlic and onions; cook 4 to 5 minutes or until onions are tender. Add to stockpot along with hominy and 1 teaspoon oregano; bring to a boil. Reduce heat; cover and simmer 5 to 10 minutes or until mixture is heated through. |
|6.||Garnish pozole with Toppings, as desired. |
Cook's Tip: One cup dried hominy, cooked according to package directions may be substituted for canned hominy.
Cook's Tip: When handling hot peppers, wear clean latex or rubber gloves to protect your hands from the burning oils. Avoid touching your eyes, nose or mouth.
Nutrition information per serving: 351 calories; 16 g fat (4 g saturated fat; 3 g monounsaturated fat); 60 mg cholesterol; 1728 mg sodium; 29 g carbohydrate; 5.4 g fiber; 27 g protein; 4.4 mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 7.7 mg iron; 26.9 mcg selenium; 5.6 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.