Beef Pozole Verde!
Beef! Pozole! In Salsa Verde! Yes! Talk about warm and comforting on a chilly day!
Servings 6 Servings
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
Beef shanks with bone on and chuck roast can be substituted in this recipe, but the bones add more flavor. No air fryer? No problem. After applying a light coat of oil to peppers and tomatillos, place under preheated broiler set to high. Broil for 7-10 minutes per side or until skins on peppers blister. Chicken or pork can easily be substituted in this recipe.