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Beef Pozole (Hearty Beef Soup)

Related recipes: Soup, High-Fibre Diet, Child-Friendly

From: National Cattleman's Beef Association

Quick Facts

Servings: 6

Sides & Desserts

Wine Pairings

Ingredients

2-1/2 pounds beef for stew, cut into 1 to 1-1/2-inch pieces
3 tablespoons vegetable oil
1/2 teaspoon salt
1 cup chopped white onion
5 jalapeno peppers, chopped
2 cans (14-1/2 ounces) ready-to-serve beef broth
1 can (29 ounces) hominy, drained
1 can (28 ounces) diced tomatoes, undrained
1 sprig fresh epazote or 1 tablespoon dried epazote leaves, crushed (optional)
2 small zucchini, chopped (2 cups)
1/4 cup chopped fresh cilantro
Toppings: Lime wedges, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbed Mexican cheese (queso fresco, cotija or anejo), sour cream (optional)

Directions

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.
Add onion and jalapenos 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.
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.
Serve with toppings, if desired.

Recipe courtesy of the National Cattleman’s Beef Association

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 400°F 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.

This recipe is an excellent source of fiber, protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of niacin and iron.

Nutrition Facts

Calories 715

Calories from Fat 442 (62%)

(76%)Total Fat 49g

(85%)Saturated Fat 17g

Poly-Unsaturated Fat 4g

Mono-Unsaturated Fat 22g

(45%)Cholesterol 136mg

(51%)Sodium 1215mg

(29%)Potassium 1016mg

Total Carbohydrate 30g

(23%)Dietary Fibre 6g

Sugars 6g

Sugar Alcohols 0g

(75%)Protein 38g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.