Mexican Pozole
An avolicious variation of a traditional Mexican stew enjoyed on Mexican Independence Day among other festivals.
Ingredients
- Water
- 1 1/2 lbs stewing beef
- 1 small onion cut in half
- 1 tsp bouillon cube
- 1 clove garlic
- 1 tbsp kosher salt
- 3 bay leaves
- Chili Sauce
- 1 red dried chili
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 2 tsp sesame seeds
- 1 can white hominy (20 oz)
- Avocado Dip
- 1 large avocado from Mexico
- 2 oz cream cheese
- 1 tbsp cilantro
- 1 - 2 limes (juice only)
- 1/2 tsp pepper
- 1 large jalapeño
- 1/2 tsp salt
- Garnish
- cabbage Freshly shredded
- limes
- Avocado slices
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- In a medium-large pot with enough water, boil meat, onion, salt, bay leaves, garlic until tender, about 1- 2 hours.
Chili Sauce
- Remove stems from chilis and boil in water in a medium sauce pan until soft. Using a blender, combine chilli pepper, cumin powder, salt, sesame seeds until well blended. Use a food mill or mesh strainer to extract the sauce out of the mixture. Set aside.
- Once meat is ready, add chili sauce and (drained and rinsed) hominy. Bring to a boil. Remove from heat.
Avocado Dip
- Blend all ingredients in a blender until creamy. Serve Pozole with fresh cabbage, avocados and limes.
