HOW TO MAKE BEEF POZOLE RECIPES

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BEEF POZOLE RECIPE | MARCELA VALLADOLID | FOOD NETWORK



Beef Pozole Recipe | Marcela Valladolid | Food Network image

Provided by Marcela Valladolid

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 pounds beef shank
1 white onion, quartered
1 large carrot, roughly chopped to yield 1/2 cup
1 stick celery, roughly chopped to yield 1/2 cup
2 cloves garlic, peeled
2 bay leaves
2 tablespoons salt, plus extra for seasoning
1 tablespoon black peppercorns
One 29-ounce can Mexican-style hominy, drained
Freshly ground black pepper
3 cups thinly sliced cabbage, for garnish
1 cup thinly sliced radishes, for garnish
10 lime wedges, for garnish
1/3 cup dried oregano, for garnish
10 corn tostadas, for garnish
Pasilla-Guajillo Salsa, recipe follows (optional)
3 pasilla chiles, stemmed and seeded
3 guajillo chiles, stemmed and seeded
3 cloves garlic
2 cups warm water
Salt and freshly ground black pepper

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.

SLOW-COOKER PORK POZOLE RECIPE: HOW TO MAKE IT



Slow-Cooker Pork Pozole Recipe: How to Make It image

I make this heartwarming stew with pork ribs and hominy often. It's a filling recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina

Provided by Taste of Home

Categories     Lunch

Total Time 03 hours 10 minutes

Prep Time 10 minutes

Cook Time 03 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 12

1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 can (10 ounces) green enchilada sauce
2 medium carrots, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon salt
1 pound boneless country-style pork ribs
Lime wedges and minced fresh cilantro
Corn tortillas, optional

Steps:

  • In a 3- or 4-qt. slow cooker, combine the first 9 ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender., Remove pork from slow cooker. Cut into bite-sized pieces; return to slow cooker. Serve with lime wedges, cilantro and, if desired, corn tortillas.

Nutrition Facts : Calories 223 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 991mg sodium, CarbohydrateContent 22g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 15g protein.

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