BEEF POZOLE

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Beef Pozole image

Usually this dish is made with pork, but here's a nice variation on the theme from a rather unlikely place -- *Better Homes and Gardens' Mexican Cooking*. I added one morita/chipotle pepper to the beef/onion stage for some extra heat, and I would definitely include cilantro and lime quarters in with the other toppings!

Provided by lecole54

Categories     Meat

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs stew meat, cut in 1/2-inch pieces
4 cups water
1/2 cup onion, chopped
1 1/2 teaspoons salt
2 (15 ounce) cans hominy, drained
1 (10 ounce) can tomatoes and green chilies
1/2 cup water, cold
1/2 cup flour, all-purpose
cabbage, shredded for topping
green onion, sliced for topping
radish, sliced for toping

Steps:

  • In 3-quart saucepan combine beef, 4 cups water, onion and salt. Cover; simmer 1-1/2 hours.
  • Add hominy and undrained tomatoes with chilies. Cover; simmer 30 minutes more.
  • Blend the ½ cup water into flour; add to beef mixture. Cook and stir until thickened and bubbly.
  • Serve in bowls; top with cabbage, onion, and radishes.

Nutrition Facts : Calories 297.6, Fat 6.5, SaturatedFat 2.4, Cholesterol 72.6, Sodium 1165.3, Carbohydrate 31.3, Fiber 4, Sugar 3.2, Protein 28.3

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