Green Chile Beef Pozole
Green Chile Beef Pozole
Ingredients
For the Beef and Hominy
- 6 quarts water
- 2 tablespoons kosher salt, or to taste
- 1 garlic, head, peeled
- 1/2 yellow onion, cut in half
- 4 bay leaves
- 3 pounds beef short ribs, or beef stew meat, cut into large chunks
- 2 cans hominy, 15-ounce, drained and rinsed
For the Green Chile Sauce
- 1 1/2 pounds tomatillos, husked and rinsed
- 2 poblano peppers, stemmed and seeded
- 2 jalapeño peppers, stemmed and seeded (remove seeds for less heat)
- 1 serrano peppers, stemmed and seeded (optional, for extra heat)
- 4 garlic cloves
- 1/2 white onion, roughly chopped
- 1 cup chicken broth
- 1 teaspoon cumin, ground
- 1/2 teaspoon dried oregano, Mexican
- 1/2 cup cilantro, fresh, chopped
- 2 tablespoons vegetable oil
For Serving
- 2 cups cabbage, shredded
- 1/2 cup radishes, sliced
- 1/4 cup cilantro, fresh, chopped
- 1 lime, cut into wedges
- 1 avocado, diced
- 1 bag tortilla chips, crumbled, as needed
Instructions
- 1
In a large stockpot, bring 6 quarts of water to a rolling boil.
⏱️ 15 min
- 2
Add the kosher salt, whole head of garlic, 1/2 onion, and bay leaves to the boiling water. Stir to combine.
⏱️ 2 min
- 3
Carefully add the large chunks of beef short ribs (or stew meat) to the pot. Bring the water back to a boil.
⏱️ 10 min
- 4
Once the water is boiling again, use a ladle or fine-mesh skimmer to remove any foam or impurities that rise to the surface. Continue skimming until the broth appears clear.
⏱️ 10 min
- 5
Reduce the heat to low, cover the pot, and simmer the beef for 2 to 2 1/2 hours, or until the beef is fork-tender. The meat should easily shred.
⏱️ 150 min
- 6
While the beef is simmering, prepare the green chile sauce. In a large saucepan, cover the tomatillos, poblano peppers, jalapeño peppers, and serrano pepper (if using) with water. Bring to a boil and cook for 10-15 minutes, until the tomatillos soften and change color.
⏱️ 20 min
- 7
Drain the cooked vegetables and transfer them to a blender. Add the 4 garlic cloves, 1/2 white onion, chicken broth, ground cumin, dried Mexican oregano, and fresh cilantro. Blend until completely smooth.
⏱️ 5 min
- 8
Heat the vegetable oil in a large skillet over medium heat. Pour the blended green chile sauce into the skillet and cook, stirring occasionally, for 10-15 minutes, allowing the sauce to thicken and deepen in flavor.
⏱️ 15 min
- 9
Once the beef is tender, remove it from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the garlic, onion, and bay leaves. Shred the beef using two forks.
⏱️ 15 min
- 10
Return the strained broth to the stockpot. Add the shredded beef, drained and rinsed hominy, and the cooked green chile sauce. Stir everything together.
⏱️ 5 min
- 11
Bring the pozole to a gentle simmer and cook for another 30 minutes, allowing the flavors to meld. Taste and adjust seasoning with additional salt if needed.
⏱️ 30 min
- 12
Ladle the hot pozole into bowls. Serve with shredded cabbage, sliced radishes, fresh cilantro, lime wedges, diced avocado, and crumbled tortilla chips as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Green Chile Beef Pozole
Ingredients
For the Beef and Hominy
- 6 quarts water
- 2 tablespoons kosher salt, or to taste
- 1 garlic, head, peeled
- 1/2 yellow onion, cut in half
- 4 bay leaves
- 3 pounds beef short ribs, or beef stew meat, cut into large chunks
- 2 cans hominy, 15-ounce, drained and rinsed
For the Green Chile Sauce
- 1 1/2 pounds tomatillos, husked and rinsed
- 2 poblano peppers, stemmed and seeded
- 2 jalapeño peppers, stemmed and seeded (remove seeds for less heat)
- 1 serrano peppers, stemmed and seeded (optional, for extra heat)
- 4 garlic cloves
- 1/2 white onion, roughly chopped
- 1 cup chicken broth
- 1 teaspoon cumin, ground
- 1/2 teaspoon dried oregano, Mexican
- 1/2 cup cilantro, fresh, chopped
- 2 tablespoons vegetable oil
For Serving
- 2 cups cabbage, shredded
- 1/2 cup radishes, sliced
- 1/4 cup cilantro, fresh, chopped
- 1 lime, cut into wedges
- 1 avocado, diced
- 1 bag tortilla chips, crumbled, as needed
Instructions
- 1
In a large stockpot, bring 6 quarts of water to a rolling boil.
⏱️ 15 min - 2
Add the kosher salt, whole head of garlic, 1/2 onion, and bay leaves to the boiling water. Stir to combine.
⏱️ 2 min - 3
Carefully add the large chunks of beef short ribs (or stew meat) to the pot. Bring the water back to a boil.
⏱️ 10 min - 4
Once the water is boiling again, use a ladle or fine-mesh skimmer to remove any foam or impurities that rise to the surface. Continue skimming until the broth appears clear.
⏱️ 10 min - 5
Reduce the heat to low, cover the pot, and simmer the beef for 2 to 2 1/2 hours, or until the beef is fork-tender. The meat should easily shred.
⏱️ 150 min - 6
While the beef is simmering, prepare the green chile sauce. In a large saucepan, cover the tomatillos, poblano peppers, jalapeño peppers, and serrano pepper (if using) with water. Bring to a boil and cook for 10-15 minutes, until the tomatillos soften and change color.
⏱️ 20 min - 7
Drain the cooked vegetables and transfer them to a blender. Add the 4 garlic cloves, 1/2 white onion, chicken broth, ground cumin, dried Mexican oregano, and fresh cilantro. Blend until completely smooth.
⏱️ 5 min - 8
Heat the vegetable oil in a large skillet over medium heat. Pour the blended green chile sauce into the skillet and cook, stirring occasionally, for 10-15 minutes, allowing the sauce to thicken and deepen in flavor.
⏱️ 15 min - 9
Once the beef is tender, remove it from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the garlic, onion, and bay leaves. Shred the beef using two forks.
⏱️ 15 min - 10
Return the strained broth to the stockpot. Add the shredded beef, drained and rinsed hominy, and the cooked green chile sauce. Stir everything together.
⏱️ 5 min - 11
Bring the pozole to a gentle simmer and cook for another 30 minutes, allowing the flavors to meld. Taste and adjust seasoning with additional salt if needed.
⏱️ 30 min - 12
Ladle the hot pozole into bowls. Serve with shredded cabbage, sliced radishes, fresh cilantro, lime wedges, diced avocado, and crumbled tortilla chips as desired.
⏱️ 5 min