Slow Cooker Beef Pozole
10 minutes
Serves 6
Despite its mild climate, Mexico is full of hot spices to make your family work up a sweat! Delicious, hearty, and with a little kick (if your family is up for it), this red pozole is made with tender beef and hominy. Topped with radishes, cabbage, cilantro, avocado, and lemon juice, it’s a meal adventure worth taking.
Ingredients
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4
ounces (weight) dried guajillo chiles, ancho chilies, or a combination of both -
¼
cup yellow onion, chopped -
4
cloves garlic, peeled -
½
tbsp cumin -
1
pound flank steak, cubed -
125-ounce can of hominy
-
6
cups beef broth, low sodium -
Salt and pepper to taste
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Toppings: cabbage, radishes, cilantro, onion, lemon juice, avocado (optional)
Directions
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1
With scissors, cut off the tops of the chilies and shake the seeds out. Discard seeds and place chilies in a large bowl. Cover chilies with hot water and steep for 30 minutes until soft.
-
2
Place chilies, 1 ½ cup of chili water, onion, garlic, and cumin in a blender and puree for 1 ms inute until smooth. Strain mixture and discard any solid
-
3
In a slow cooker, stir to combine flank steak, hominy, broth, and chili mixture. Cover and cook on high for 4 hours or low for 8 hours. Taste, and add salt and pepper if needed.
Tip
Serve with your choice of toppings, such as cabbage, radishes, cilantro, onion, lemon juice, and avocado.
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