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Beef Pozole (Hearty Beef Soup)

Beef Pozole (Hearty Beef Soup)

Get Ready

Servings: Makes 6Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 135 minutes

Ingredients: Add ingredients to List

2 1/2 lb beef stew meat, cut into 1 to 1-1/2-inch pieces
3 tablespoons vegetable oil
1/2 teaspoon salt
1 1/2 cups chopped white onion (Reserve 1/2 cup sliced for Optional Topping if Desired)
5 whole jalapeno peppers chopped
2 (14 to 14.5 oz cans) ready-to-serve beef broth
1 can (29 oz) hominy, drained
1 can (28 oz) diced tomatoes, undrained
1 sprig frsh epazote or 1 tablespoon dried epazote leaves, crushed (optional)
2 whole zucchinis, chopped (2-cups)
1/3 cup cilantro (divide for optional topping)
2 whole lime wedges (Optional)
2 each corn tortilla (for optional topping)
2 cups mexican cheese (optional topping)
1 (8 oz) container sour cream,(optional topping)

directions:

1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining beef adding oil as needed. Remove beef from stockpot; season with salt.
2. Add onion and jalape?os to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
3. Add zucchini and 1/4 cup cilantro; continue to simmer 5 minutes or until zucchini is tender. If using fresh epazote, remove and discard stem and any large leaves
4. Serve with toppings, if desired.
Cook's Tip: To make crisp tortilla strips, cut 2 corn tortillas in half, then crosswise into 1/4-inch wide strips. Place strips in single layer on baking sheet. Spray tortilla strips lightly with nonstick cooking spray. Bake in 400degreesF oven 4 to 8 minutes or until crisp.
Cook's Tip: Epazote is a pungent herb common in Mexican cooking. It is available fresh or dried and can be found in Hispanic markets and occasionally in the produce section of large supermarkets or specialty stores.
Cook's Tip: The word ?pozole? refers to the hominy in this Mexican stew. Hominy is made from dried corn kernels that have been soaked in an alkali solution to remove the hull and germ and are then boiled until soft and puffy.
Photo and Recipe Courtesy of The Beef Checkoff

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Quantity Ingredients  
2 1/2 lb beef stew meat, cut into 1 to 1-1/2-inch  
3 tablespoons vegetable oil  
1/2 teaspoon salt  
1 1/2 cups chopped white onion (Reserve 1/2 cup sl  
5 whole jalapeno peppers chopped  
2 (14 to 14.5 oz cans) ready-to-serve beef broth  
1 can (29 oz) hominy, drained  
1 can (28 oz) diced tomatoes, undrained  
1 sprig frsh epazote or 1 tablespoon dried epazote  
2 whole zucchinis, chopped (2-cups)  
1/3 cup cilantro (divide for optional topping)  
2 whole lime wedges (Optional)  
2 each corn tortilla (for optional topping)  
2 cups mexican cheese (optional topping)  
1 (8 oz) container sour cream,(optional topping)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 6
Base Nutrients
Calories 859 kcal (42%)
Calories from Fat 558 kcal (0%)
Total Fat 62 g (95%)
Saturated Fat 26 g (130%)
Cholesterol 176 mg (58%)
Sodium 354 mg (14%)
Total Carbohydrates 44 g (14%)
Dietary Fiber 10 g (40%)
Protein 61 g (101%)
Vitamins
Vitamin A 736 IU (14%)
Vitamin C 132 mg (220%)
Minerals
Calcium 73 mg (1%)
Iron 14 mg (23%)
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