Beef Pozole (Hearty Beef Stew) --
  • Total Recipe Time: 2-1/4 to 2-1/2 hours
  • Makes 6 servings


  1. 2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces
  2. 3 tablespoons vegetable oil
  3. 1/2 teaspoon salt
  4. 1 cup chopped white onion
  5. 5 jalapeno peppers, chopped
  6. 2 cans (14 to 14-1/2 ounces each) beef broth
  7. 1 can (29 ounces) hominy, drained
  8. 1 can (28 ounces) diced tomatoes, undrained
  9. 1 sprig fresh epazote or 1 tablespoon dried epazote leaves, crushed (optional)
  10. 2 small zucchini, chopped (2 cups)
  11. 1/4 cup chopped fresh cilantro
  1. Lime wedges, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbled Mexican cheese (queso fresco, cotija or anejo), sour cream (optional)


  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.
Comments (0)
Usage Guidelines.