Spice up dinnertime with this Mexican take on slow cooker beef stew. Garnish with fresh cilantro and lime wedges for a tangy topping.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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

*

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

282 calories; 8 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 40 mg cholesterol; 1029 mg sodium. 641 mg potassium; 29 g carbohydrates; 6 g fiber; 6 g sugar; 23 g protein; 0 g trans fatty acid; 1069 IU vitamin a; 43 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 2 mcg vitamin b12; 121 mg calcium; 3 mg iron;

Reviews (4)

36 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 5
Rating: Unrated
03/13/2013
Ok tried this recipe and it was actually taste!
Rating: Unrated
03/04/2013
I haven't made this, but I've eaten authentic pozole many times. My husband is Mexican, so we have it at Christmas & for other special occasions. I have to say, while this sounds good, it's not authentic. While I appreciate the change in the cut of meat used, the broth has never been dark, and it's never had potatoes or tomatoes. It'll fly for Americans, but not for my husband! Why, oh, why do they claim authentic when it's not?? Many of their recipes have authentic elements--like corn tortillas, shredded cabbage, avocado, & lime--but the end result is disappointing to him (I always love the dishes). Oh well, my dreams of mouth-watering dinners rivaling his mother's will never come about this way...
Rating: Unrated
10/12/2014
There are so many variations to posole you just have to find what works for you Personally I love posole rojo (red posole) but this would be a lighter version and without the msg from many "authentic" posole recipes in Mexican households. I am Mexican decent married to an Anglo so I have different cooking issues:)
Advertisement
Rating: Unrated
10/12/2014
There are so many variations of posole and even a posole rojo that is red. Just find your way through experimentation like every Mexican family does! :)