Best Red Chile Wagyu Beef Pozole Recipes

BEST BEEF POZOLE ROJO

Best Beef Pozole Rojo image

Pozole soup is a Mexican classic! This version is made with beef & hominy topped with cabbage, onions, cilantro, and of course, a squeeze of lime.

Provided by Ana Frias

Time 2h30m

Number Of Ingredients 20

Ingredients

1 ½ pounds chuck roast trimmed (see note #1 below) (fat trimmed off and cut in 1 ½" chunks)
1 to 1 ½ pounds bone-in shank center cut with bone (see note #2 below)
1 large white onion (remove outer skin but keep it whole (do a cross cut one the top of the onion only to help release the flavors))
1 whole garlic head (cut a little bit of the top )
12 cups of hot water (plus more as needed) (about 3 liters )
2 cup prepared red sauce (or more to taste) (ingredients to make below)
1 teaspoon dried oregano
2 to 3 bay leaf
2 beef bullion cubes
2 tablespoon kosher salt
1 tablespoon ground black pepper
6 lbs & 12 oz can Mexican style hominy (drained and rinsed)
3 dried chile guajillos (seeds removed & rinsed)
3 dried ancho chiles (seeds removed & rinsed)
¼ medium onion (yellow or white)
3 garlic cloves
½ teaspoon oregano
½ teaspoon kosher salt (if using table salt use a little less teaspoon)
4 cups water
Shredded cabbage, finely diced onion, sliced radishes, fresh cilantro, lime juice & hot sauce.

Steps:

In a large pot, add the water, beef, whole onion, oregano, bay leaf, beef bullion, salt & pepper.
Bring liquid to a boil then cover and simmer until beef is tender (about two hours). As water begins to evaporate, add boiling hot water to keep the broth at the same amount.
Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
Add the hominy and 2 cups red sauce (instructions below). Cook for about 30 more minutes. Taste for seasoning.
When done, ladle soup into bowls and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, hot sauce.
serve with tostadas or tortilla chips.

Nutrition Facts : ServingSize 1 large bowl, Calories 423 kcal, Sugar 5 g, Sodium 1199 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 43 g, Fiber 7 g, Protein 41 g, Cholesterol 68 mg

RED CHILE POZOLE

Red Chile Pozole image

Pozole is a traditional Mexican stew typically made with pork or chicken, but this vegetarian version calls for a Plant-based Protein Starter from Pure Farmland® instead. You can serve this hearty dish, topped with cilantro, avocado, and radishes, for lunch or dinner.

Provided by Pure Farmland

Categories Soups, Stews and Chili Recipes Stews

Time 55m

Yield 6

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil, divided
1 small yellow onion, peeled and diced (about 1 cup diced)
2 stalks celery, chopped (1/2 cup)
4 cloves garlic, peeled and chopped
1 medium zucchini, diced (about 2 cups diced, about 10 oz whole)
1 pound Pure Farmland® Simply Seasoned Plant-Based Protein Starters
1 ancho chile in adobo sauce
3 tablespoons adobo sauce from can
1 teaspoon ground cumin
1 teaspoon mild chile powder
6 cups low-sodium vegetable broth
1 (15 ounce) can yellow hominy, drained
2 leaf (blank)s bay leaves
½ teaspoon dried Mexican oregano
1 pinch Kosher salt, as desired
8 sprigs sprigs of cilantro, small stems only, or more as needed
1 avocado, peeled and diced
2 medium radishes, thinly sliced
2 fruit (2" dia)s limes, each cut into 6 wedges
2 cups Tortilla chips

Steps:

Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 31 g, Fat 26.9 g, Fiber 6.6 g, Protein 13 g, SaturatedFat 2 g, Sodium 722.6 mg, Sugar 2 g