Slow-Cooked Beef Pozole
Makes: 6 servings Serving Size: 1 2/3 cup Makes: 10 cups
Prep: 25 mins Slow Cook: 7 hrs. (low) or 4.5 - 5 hours (high)
Slow-Cooked Beef Pozole
Ingredients
8 ounces round red potatoes, chopped
1 large onion, cut into thin wedges
1 pound beef flank steak, cut into 6 pieces
2 14 1/2 ounce can beef broth
1 15 1/2 ounce can golden or white hominy, rinsed and drained
1 14 1/2 ounce can diced tomatoes
1 fresh poblano Chile pepper, chopped*
1 tablespoon hot chili powder
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
3 cups 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.
Nutrition Facts (Slow-Cooked Beef Pozole)
•
Per serving: 282 kcal cal., 8 g fat (4 g sat. fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 40 mg
1029 mg sodium, 29 g carb., 6 g fiber, 6 g sugar, 23 g pro Percent Daily Values are based on a 2,000calorie diet