Recipes and Cooking Slow-Cooked Beef Pozole 3.6 (38) 6 Reviews Spice up dinnertime with this Mexican take on slow cooker beef stew. Garnish with fresh cilantro and lime wedges for a tangy topping. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 17, 2013 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 25 mins Slow Cook Time: 7 hrs Total Time: 7 hrs 25 mins Servings: 6 Yield: 10 cups Jump to Nutrition Facts Ingredients 8 ounce round red potatoes, chopped 1 large onion, cut into thin wedges 1 pound beef flank steak, cut into 6 pieces 2 14.5 ounce can beef broth 1 15.5 ounce can golden or white hominy, rinsed and drained 1 14.5 ounce can diced tomatoes 1 fresh poblano chile pepper, chopped* 1 tablespoon hot chili powder 3 cloves garlic, minced ½ teaspoon ground cumin ½ teaspoon salt 3 cup shredded cabbage Crumbled queso fresco Chopped fresh cilantro Lime wedges Sliced hot chile peppers (optional)* Directions 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. 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. Rate it Print Nutrition Facts (per serving) 282 Calories 8g Fat 29g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 282 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 40mg 13% Sodium 1029mg 45% Total Carbohydrate 29g 11% Total Sugars 6g Protein 23g Vitamin C 42.5mg 213% Calcium 121.2mg 9% Iron 3.2mg 18% Potassium 641mg 14% Folate, total 36.3mcg Vitamin B-12 2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.