Mexican Hearty Beef Soup 'Pozole'
Comments: A beef version of 'Pozole' or 'posole', usually made with pork.
Epazote is a pungent herb; i f you cannot find it, some like the surprising substitute arugula, primarily for its sharp taste.
Cooking time : 2 1/4 to 2 1/2 hours
Servings: 6
IngredientsPreparation
  • 3 tablespoons [45 mL] vegetable oil
  • 2 1/2 pounds [1.13 kg] beef for stew, cut into 1 to 1 1/2-inch [2.5 to 4-cm] cubes
  • 1/2 teaspoon [2.5 mL] salt
  • 1 cup [250 mL] chopped white onion
  • 5 jalapeno peppers, chopped
  • 2 [14 to 1 4 1/2-ounce / 398 to 412-mL each] cans ready-to-serve beef broth
  • 1 [29-ounce / 824-mL] can hominy, drained
  • 1 [28-ounce / 796-mL] can diced tomatoes, undrained
  • 1 sprig fresh epazote
    or
    1 tablespoon [15 mL] dried epazote leaves, crushed [optional]
  • 2 small zucchinis, chopped [2 cups / 500 mL]
  • 1/4 cup [60 mL] chopped fresh cilantro
Toppings [optional]
  • Lime wedges
  • Chopped fresh cilantro
  • Crisp tortilla strips
  • Sliced onion
  • Crumbed Mexican cheese such as queso fresco, cotija or anejo
  • Sour cream
  • Heat 1 tablespoon [15 mL] of vegetable oil into a stockpot over medium heat until hot.
  • Brown 1/3 of beef cubes; remove from stockpot.
  • Repeat twice with remaining beef cubes adding more oil as needed.
  • Remove beef cubes from stockpot; season with salt and reserve.
  • Add chopped onion and jalapenos peppers to stockpot; cook for 3 to 5 minutes, or until tender, stirring occasionally.
  • Stir in beef broth, drained hominy, undrained tomato dices and, if desired, epazote sprig or crushed dried epazote.
  • Return beef cubes to stockpot; bring to a boil.
  • Reduce heat, cover tightly and leave to simmer for 1 3/4 to 2 1/4 hours, until beef is fork-tender.
  • Add chopped zucchinis and 1/4 cup [60 mL] freshly chopped cilantro.
  • Leave to simmer for 5 minutes, or until zucchini is tender.
  • If using fresh epazote, remove and discard stem and any large leaves.
  • Serve, along with toppings into different bowls if desired.