Beef Posole (Hearty Beef Soup)

Looking for a hearty stew recipe? Beef Stew Meat is combined with Mexican-style spices and vegetables for a warm and comforting dish that will feed a crowd.

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Ingredients:

  • 2-1/2 pounds beef Stew Meat, 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 each) 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, crumbled Mexican cheese (queso fresco, cotija or anejo), sour cream (optional)

Cooking:

  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 1-1/2 to 2 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.

Nutrition Information

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Stew Meat Ingredient Cuts

A full-flavored staple. Great for slow-cooking, chili and stews.

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