Christmas-Style Steak Pozole (Posole Navideño con Carne de Res) (Print version)
Tender beef steak and hominy simmered in a rich red and green chile broth, a festive Christmas-style pozole that is deeply flavored and built to share.
# Ingredients:
For the red chile base
01 -
4 dried guajillo chiles, stems and seeds removed
02 -
2 dried ancho chiles, stems and seeds removed
03 -
1 cup reserved chile soaking liquid (from 2 cups hot water)
For the pozole
04 -
2 lbs (900 g) beef chuck or sirloin steak, cut into 2-inch chunks
05 -
2 tablespoons vegetable oil
06 -
1 large white onion, half diced, half sliced thin for garnish
07 -
6 cloves garlic, minced
08 -
6 cups (1.4 L) low-sodium beef broth
09 -
2 (15 oz / 425 g) cans white hominy, drained and rinsed
10 -
4 roasted Hatch green chiles, peeled, seeded, and chopped (or 2 (4 oz) cans diced green chiles)
11 -
2 teaspoons dried Mexican oregano
12 -
1 teaspoon ground cumin
13 -
Salt and black pepper to taste
For serving
14 -
Shredded green cabbage
15 -
Thinly sliced radishes
16 -
Diced white onion
17 -
Fresh cilantro
18 -
Dried Mexican oregano
19 -
Lime wedges
20 -
Sliced avocado
21 -
Corn tostadas or warm tortillas
# Instructions:
01 -
Remove stems and seeds from the guajillo and ancho chiles. In a dry skillet over medium heat, press each chile flat for about 20 seconds per side until fragrant and lightly puffed. Do not let them blacken or the broth will turn bitter.
02 -
Transfer toasted chiles to a bowl and cover with 2 cups of very hot water. Soak for 20 minutes until soft. Drain, reserving 1 cup of soaking liquid. Blend chiles with the reserved liquid until completely smooth.
03 -
Pat beef chunks very dry and season generously with salt and pepper. Heat oil in a large Dutch oven over high heat. Sear beef in batches for 2 to 3 minutes per side until deeply browned. Work in batches and do not crowd the pan. Set aside.
04 -
Lower heat to medium. Add diced onion to the same pot and cook until softened, about 4 minutes. Add minced garlic and stir for 1 more minute until fragrant.
05 -
Return browned beef to the pot. Pour the blended red chile sauce through a fine mesh sieve into the pot, pressing to extract all the liquid. Add beef broth, hominy, oregano, and cumin. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 to 2 hours until the beef is very tender and starting to pull apart.
06 -
In the last 20 minutes of cooking, stir in the chopped roasted green chiles. This keeps their color bright and creates the festive red-and-green Christmas look in the bowl.
07 -
Taste the broth and adjust salt and pepper. Ladle into bowls and set out all garnishes so each person can build their own bowl.
# Good to know:
01 -
Verify beef broth is certified gluten-free if cooking for guests with celiac disease.
02 -
Best served immediately with fresh garnishes at the table so they stay crunchy.