Slow-Cooked Beef Pozole

Slow-Cooked Beef Pozole Enlarge Image
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13 users rated this recipe an average rating of 3.5
Makes:
6 servings
Serving Size:
1 2/3 cup
Yields:
10 cups
Prep:
25 mins
Slow Cook:
7 hrs (low) or 4 hours (high) + 30 to 60 minutes (high)
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Slow-Cooked Beef Pozole

Ingredients
8
ounces round red potatoes, chopped
1
large onion, cut into thin wedges
1
pound beef flank steak, cut into 6 pieces
2
14 1/2 ounce can beef broth
1
15 1/2 ounce can golden or white hominy, rinsed and drained
1
14 1/2 ounce can diced tomatoes
1
fresh poblano chile pepper, chopped*
1
tablespoon hot chili powder
3
1/2
teaspoon ground cumin
1/2
teaspoon salt
 
Crumbled queso fresco
 
 
Lime wedges
 
Sliced hot chile peppers (optional)*

Directions

  1. In a 4- to 5-quart slow cooker place potatoes and onion. Top with flank steak. In a medium bowl combine broth, hominy, undrained tomatoes, poblano pepper, chili powder, garlic, cumin, and salt. Pour over meat. Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 1/2 hours.
  2. If using low-heat setting, turn to high heat setting. Add cabbage. Cover and cook on high-heat setting for 30 to 60 minutes. Transfer meat to cutting board. Using two forks, pull meat into shreds. Shred beef and return to slow cooker. Serve topped with queso fresco, cilantro, and lime wedges

From the Test Kitchen

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

(Slow-Cooked Beef Pozole)
    Per serving:
  • 282 kcal cal.,
  • 8 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 40 mg chol.,
  • 1029 mg sodium,
  • 29 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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