Beef pozole verde! And here I was thinking I had shared a lot of pozole recipes!
Why do I enjoy maiz, hominy so much?
There is just something about the aroma when it’s cooking up that reminds me of home. When I see it as it begins to bloom I think of dad. The white corn used for hominy is a little different then the field corn used for preparing masa, dough for corn tortillas and tamales. Dad built these huge stainless steel tanks to cook the maiz with cal, calcium hydroxide. This is the nixtamalization process to remove the outer husk of the corn and soften it before being ground into masa. Mom added hominy to her menudo recipe and I really enjoy it that way! No many Mexican restaurants serve it that way, but I love it!
Canned hominy or dry hominy?
My first choice will always be to cook my own hominy instead of using the canned version. I enjoy the whole process, but of course will used the canned hominy in a pinch. It’s economical and easy. The Rancho Gordo brand is my favorite when I can find it. It is available online and ships fairly quick. In the canned variety, I enjoy Juanita’s and Teasdale. Both of those brands are readily available in most markets.
I guess I jumped on the air fryer trend after all!
My first air fryer I purchased, but this second one was gifted to me by the Nuwave company and it works like a charm. This is not a sponsored post, lol! If I didn’t like the way it worked, I wouldn’t be talking about it right now. It’s definitely convenient for roasting and toasting. I have not experimented with many recipes as of yet. Oh, yes! I prepared cilantro lime shrimp in there! Three minutes per side. Easy!
Not a fan of cumin? It’s ok to leave it out.
Some people have expressed their dislike of comino when I share certain recipes. Mom always had a jar of ground cumin in the cupboard and she used it sparingly. I enjoy toasting the cumin seeds to bring out more of the flavor as opposed to using ground cumin. For my taste, I especially enjoy some cumin in any recipe that calls for green chiles like this pozole. It’s perfectly fine to leave it out.
Salsa! Salsa! Salsa!
I love this salsa for many recipes. Delicious for pozole, chile verde with pork, enchiladas, carne en su jugo, beef or pork ribs with nopales or simply for dipping homemade chips!
Pozole for a crowd!
If I wanted to serve this pozole for a crowd, but in smaller servings, I would suggest adding some small cuts of chuck roast instead of the oxtail. The meat with bones gives it a lot more flavor, in my opinion. Beef shanks with bone on are also delicious in this recipe.
Let’s get to the recipe already!
If green is not your thing, you could prepare the red chile version as well. It’s fun to prepare the white pozole and serve the red salsa and green salsa on the side so your guest can add in what they prefer. Just make sure you simmer the salsas to finish the cooking process.
Do you use oregano in you Mexican dishes?
I do! The best oregano, in my opinion, comes from Higueras, Nuevo Leon! I am a bit biased because my extended family lives their and grows this delicious oregano. I used up the last of it over a year ago, but hoping my primo will send me some soon. Or else I will have to take a trip to Monterrey to get it! Lol!
Get the big bowls out!!
Remember waking up on Saturday mornings to watch cartoons and serving yourself that sugary cereal in those over sized bowls? Guilty! Mom could not keep enough milk in the house. Those bowls were perfect for caldo like this.
The more garnish, the better!
Beef Pozole Verde!
Ingredients
- 2 lbs beef ribs
- 2 lbs oxtail
- 1 1/2 lbs beef neck bones with meat
- 1 large white onion
- 1 1/2 heads of garlic
- 5 bay leaves
- Salt to taste
- 4 liters of water
- 2 large poblano peppers
- 2 large Anaheim peppers
- 3 yellow hungarian wax peppers or substitute with chile guero
- 4 large jalapeños
- 6 medium tomatillos husks removed
- medium handful fresh cilantro
- 1 tsps cumin seeds toasted or substitute with 1 1/4 tsps of ground cumin
- 1 lb white corn dried hominy previously cooked (yields about 5 cups once cooked), or substitute with canned hominy
- 1 c of water from cooking hominy
- 1 tbsp oregano
- small handful of fresh epazote or substitute with fresh cilantro
Garnishes
- 1/2 medium head of shredded cabbage
- 1 c Thin sliced radishes
- 1 tbsp Crushed chiltepin or red pepper flakes
- 1/3 c Chopped cilantro
- 5 Limes, sliced into wedges
- More oregano, to taste
Instructions
- After washing the beef, place into a large pot. Cover with 4 liters of water and heat to medium/high. Add the onion, garlic, bay leaves and salt, to taste. when it comes up to a simmer, skim the foam and extra fat off the top as needed.
- Cook the beef for 3 hours or until it is fork tender.
- While beef is cooking, roast ingredients for the salsa.
- Wash peppers and tomatillos, then dry them off. Spray or brush with oil. Roast in preheated air fryer set to 400 degrees for 10-12 minutes, turning as needed. Transfer roasted ingredients to a bowl, cover and let sit until beef is mostly tender. Once beef is tender, remove the onion and garlic. Set aside.
- When ready, remove skins and seeds from large peppers. I left the seeds in the jalapeños for added heat. Transfer tomatillos, peppers, cumin seeds, handful of fresh cilantro, salt to taste and 1 cup of water. Remove half of the onion from beef and half of the garlic(husk removed) and also add to the blender. Blend on high until very smooth. Set aside.
- Add oregano to the beef. If you prefer, you can blend it with the salsa. Pour in all the salsa to the beef. Stir well to combine. Add the epazote, hominy and 1 c broth from hominy. When it comes up to a simmer, taste for salt. Continue cooking at a steady gentle simmer for 30 minutes. Ladle into large bowls and garnish to your liking. Serve with tostadas or homemade chips!
Notes
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