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.
Salt and pepper to taste
Toppings: cabbage, radishes, cilantro, onion, lemon juice, avocado (optional)
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.
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
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.