Spicy Red Posole (Pozole) with Beef
Servings: 6
Ingredients
- 1 lb ground beef
- 1 yellow onion small
- 3 cloves garlic
- ½ zucchini large (or one small)
- 2 poblano peppers
- 1 8 oz can tomato sauce no salt added
- 1 15.5 oz can yellow hominy
- 1 15 oz can whole kernel corn
- 2 oz diced green chilies
- 4 c chicken broth
- 1 tbsp tomato paste
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp oregano
- ½ tsp cayenne pepper
- ¼ tsp cumin
- ¼ tsp pepper
Instructions
Prep Vegetables
- Finely dice onion & set aside. Finely mince garlic & set aside. Dice zucchini into ⅛-¼" cubes & set aside.
- Cut poblanos in half, lengthwise and remove seeds and stem. Place them, skin side up, on a prepared baking sheet. Broil in the oven until skin is charred. Remove from oven and transfer to a bowl. Cover the bowl with plastic wrap and let steam for 5 minutes. Once cool enough to touch, peel the skin off of the peppers and transfer peeled peppers to a food processor. Set aside.
For the Soup
- In a stock pot, brown your beef over medium heat. Remove from pot and set aside.
- Add onions to the stock pot and cook until soft and translucent, about 5 minutes.
- While the onions cook, add tomato sauce to your food processor with the poblano peppers. Blend until smooth & set aside.
- Add beef back to the pot along with garlic, tomato paste, and spices and cook until garlic is soft and spices are fragrant and toasted, about 3 minutes.
- Add your tomato and poblano blend to the pot, along with chicken broth, corn, hominy, zucchini, and green chilies.
- Bring to a boil, then reduce to simmer for 15 minutes.
- To serve, top with a squeeze of lime, cilantro, sour cream, and avocado.