Beef Pozole (hearty Beef Soup)

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs beef stew meat, cut into 1 to 1-1/2-inch pieces
• 3 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 cup onion, chopped
• 5 jalapeno peppers, chopped
• 2 (14 ounce) cans beef broth, ready-to-serve
• 29 ounces hominy, drained
• 28 ounces diced tomatoes, undrained
• 1 sprig fresh epazote (optional) or 1 tablespoon dried epazote, crushed (optional)
• 2 small zucchini, chopped (2 cups)
• 1/4 cup fresh cilantro, chopped

Recipe

• 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 jalapeños 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. toppings: lime wedges, dried red pepper flakes, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbled mexican cheese (queso fresco, cotija or añejo), sour cream.