This beef pozole rojo is winning at life. It’s how I’m winning at life! In fact, it’s the very definition of winning and the reason #winning hashtags exist.
I made a huge pot of this Mexican stew last week unknowingly how it would go over with the toughest critics in town, my family. Love them, but they’re tough. Keeps me on my toes (that’s what I tell myself).
This is how just about every dinner goes over here since I’m ultimately trying to find a winning dish to share with you, as well as one my whole family (me included) will love. The more veggies and wholesome foods the better.
This dish is winning, did I say that already?
Now that we’re officially in the new year we’re in detox mode with everyone else in the world. It’s not pretty given that we’ve been running on food fumes and living in sugar-induced comas for the past 2 months.
In other words, a not so healthy state and an opportunity to get some vegetables into my kids is indeed a win. This is where my uncertainty came in with this beef pozole rojo. It’s filled with vegetables, which usually incites upturned noses and food snuck to the dog eagerly waiting under the table (bless you Dixie for always loving my mess of a dinner no matter what!).
After setting the table with what I thought was a delicious beef pozole rojo, I tried to act normal, like most nights. To my surprise, everyone, except the dog, ate every last drop of this stew and asked for more. Wha??? I get it, I did that myself, but for both kids and my husband to do the same! That’s why this Meal is the very definition of winning.
Peppers, onions, and zucchini are your vegetables and then you’ve got this amazing ingredient called hominy, which is a version of corn all swimming in a broth-like base. The broth is made by blending water, the peppers, and cocoa powder! Yep, chocolate and it’s everything!
It’s cold out, even here in Charleston, and this dish is what cold evenings, where you may or may not be secluded to the indoors is what’s dinner dreams are made of.
- 4 Poblano Peppers
- 2 cups Warm Water
- 5 Garlic Cloves
- 2 tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Olive Oil
- 1 medium Onion chopped
- 1 lb Ground Beef
- 2 15 ounce cans Hominy drained
- 1 medium Zucchini chopped
- 1 tablespoon Dried Oregano
- 2 teaspoons Cumin
- 1/4 teaspoon Salt
- 5 cups Beef Broth
- 1 teaspoon Maple Syrup
- 2 tablespoons Lime Juice
- Soak the poblano peppers in warm water for 20 minutes (keep the water). Then slice the tops of the peppers off and remove the seeds before chopping.
- Add the chopped peppers, garlic, cocoa powder, and 1 cup of the pepper-soaked water to a blender and blend until smooth.
- Heat the olive oil in a large pot or Dutch Oven over medium heat. Add the onion and sauté for 2 minutes, or until fragrant.
- Place the ground beef in the pot and brown, making sure to break it apart using a spatula.
- Add the hominy, zucchini, oregano, cumin, and salt to the pot and stir together. Mix in the chili-garlic paste from the blender and the beef broth. Cover and let simmer for 15 to 20 minutes.
- Mix in the maple syrup and lime juice as well as any additional spices.