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Beef Pozole with Cheddar Cheese

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Prep Time
25
min.
Total Time
1
hr.
35
min.
Servings

8 servings, 2 cups each

Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.

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Make It

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  • Place peppers in small bowl. Add enough hot water to cover peppers; let stand 20 minutes or until softened. Place peppers and 1/2 cup of the reserved soaking water in blender container; cover. Blend until pureed. Set aside.
  • Heat dressing in large stew pot on medium-high heat. Add meat and cumin; cook and stir 5 minutes or until meat is evenly browned. Add pepper puree and beef broth; mix well. Bring to boil. Reduce heat to medium-low; simmer 30 minutes.
  • Add tomatoes, hominy and corn; mix well. Simmer an additional 30 minutes, stirring frequently.
  • Place cheese in bottoms of bowls; cover with stew.

Food Facts

This Mexican stew's name, pozole, refers to whole-kernel hominy -- kernels of dried corn that have been treated with an alkali solution and boiled to loosen the skin, which is then scrubbed off. When boiled further, they puff up.

Make Ahead

Prepare as directed, omitting the tomatoes, hominy, corn and cheese; cool. Cover and refrigerate up to 2 days. When ready to serve, bring the pozole mixture to boil on medium-high heat. Reduce heat to medium-low. Add tomatoes, hominy and corn. Cook 30 minutes, stirring frequently. Serve with cheese as directed.

Food Facts

Pozole recipes, traditionally made with pork broth, may vary in color from white to red to green, depending upon the color of the hominy and the color of the peppers used.

Servings

  • 8 servings, 2 cups each

Nutritional Information

Serving Size 8 servings, 2 cups each
AMOUNT PER SERVING
Calories 370
Total fat 19g
Saturated fat 9g
Cholesterol 75mg
Sodium 1410mg
Carbohydrate 21g
Dietary fiber 4g
Sugars 4g
Protein 28g
% Daily Value
Vitamin A 60 %DV
Vitamin C 50 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from THIS IS A GOOD MEAL. THIS IS A GOOD MEAL. TO MAKE IT REALLY AUTHENTIC, SUBSTITUTE PORK FOR THE BEEF. ALSO, WHEN SERVING, ADD FINELY CHOPPED JALAPENOS, DICED RAW ONIONS, GROUND CHILI POWDER, AND A SQUIRT OF FRESH LIME JUICE! THIS TOUCH MAKES IT AUTHENTIC AND DELICIOUS!
Date published: 2008-01-20
Rated 4 out of 5 by from This is a recipe that we really enjoyed. This is a recipe that we really enjoyed. I made the changes recommended by the "authentic pozole" reviewer, and thought it added a lot. This is a keeper. I did cook the stew meat much longer than the 30 min. to increase the tenderness.
Date published: 2011-02-06
Rated 5 out of 5 by from Really good and easy to make. Really good and easy to make. I would add some other peppers next time because it wasn't that hot. I also added sour cream and nacho chips. It was really good! My husband loved it!
Date published: 2006-05-22
Rated 5 out of 5 by from I will definitely make this recipe again. I will definitely make this recipe again. It was delicious!
Date published: 2006-11-21
Rated 4 out of 5 by from
Date published: 2006-12-12
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