Instructions
Prep
Fill the stockpot halfway with water and bring to a boil.
Deseed the chiles.
Heat the pan on medium and warm up the chiles until soft (2-3 minutes).
Bring the small pot of filtered water to a boil.
Add the chiles, 2 diced cloves of garlic, and 1 sliced onion.
Reduce to a simmer for 15-20 minutes.
Pat the beef dry and brown it in the pan in batches.
Cook
Once boiling, add the beef, spices, onion, and 3 cloves of garlic.
Reduce to a simmer for 2 hrs.
Add more boiling water as needed.
Once cool, place the contents of the chile pot in a blender.
Add the chile sauce, coconut oil, and hominy to the stockpot.
Simmer for about another hour or until the beef is completely tender.
Taste and spice as needed.
Garnish
Top with sour cream, lime, shredded cabbage, white onion, avocado, sliced radish, or thin tortilla chips.
Beef Pozole
A hearty, fall-apart, savory Mexican soup. 🍋🟩
Recipe
Time: ~ 4 hrs
Servings: 10
Equipment
1 small pot
1 large stock pot
1 pan
Blender
Cutting board
Ingredients
4oz dried ancho chiles
2 tsp Salt
2 tsp Black pepper
2 tsp Oregano
2 tsp Cumin
2 bay leaves
2 tbsp coconut oil
5 cloves of garlic, diced
2 white onions, sliced
2 cans of Hominy (25oz each)
2.5 lbs sirloin tip beef roast, cut into 1-1.5 in cubes
Cold filtered water
