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Chunky Beef Chili Pozole

SERVINGS
Serves 6 to 8 (or with planned leftovers) Servings
RATE THIS RECIPE
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SERVINGS
Serves 6 to 8 (or with planned leftovers) Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1/2 cup olive oil or vegetable oil
  • 3 pound ground beef chuck or ground pork
  • 2 pound large onions, peeled and chopped-about 2 cups chopped)
  • 2 pound large red bell peppers, chopped
  • 3 pound carrots, chopped
  • 2 tablespoon ground cumin
  • 1 tablespoon or 2 chipotle peppers in adobo sauce, pureed
  • 2 tablespoon chopped garlic
  • 1 1/2 cup canned, crushed tomatoes
  • 2 cup , low-salt chicken broth
  • 1 cup canned or dried hominy
  • 1 cup roughly chopped cilantro leaves
  • 1 cup chopped scallions

Preparation

Baking Directions:

1.

Pour the oil into a large, heavy-bottomed stew pot or casserole, and heat over medium heat.

Add the ground meat and sauté, stirring to brown well all over, approximately 10 minutes.

Remove the browned beef and set aside.

2.

Add the onions, bell pepper and carrot to the same stew pot, over medium high heat, brown until the onion begins to turn golden, approximately 7-10 minutes.

3. Return the browned meat to the pot, sprinkle with the cumin, stir in the chipotle pepper puree, garlic, and tomatoes.

 Season with salt and pepper.

4.

Add in 2 cups of chicken broth, stir, and bring it to a boil.

5. Lower heat and let the chili simmer, partially covered, for 45 minutes.

  Stir in the hominy and continue to cook 30 more minutes.

6.

Taste and adjust the seasoning and serve with cilantro, scallions, sour cream, and tortilla.

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