Beef Pozole Rojo

5 from 1 vote

This recipe for Beef Pozole Rojo is a perfect stew for colder days. Packed with veggies with just a tad spiciness this is one the entire family will love.

Prep Time25

Cook Time20

Total Time45

Course: Soup

Cuisine: Mexican

Servings: Servings

Calories: 193kcal

Author: Aimee Mars

Ingredients

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

Instructions

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.

Notes

Make sure you’re wearing some kind of glove when removing the seeds and cutting the peppers. These are not spicy peppers but the seeds have a tendency to burn.

Nutrition