Total Recipe Time: 2-1/4 to 2-1/2 hours
Makes 6 servings
2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces
3 tablespoons vegetable oil
1/2 teaspoon salt
1 cup chopped white onion
5 jalapeno peppers, chopped
2 cans (14 to 14-1/2 ounces each) beef broth
1 can (29 ounces) hominy, drained
1 can (28 ounces) diced tomatoes, undrained
1 sprig fresh epazote or 1 tablespoon dried epazote leaves, crushed (optional)
2 small zucchini, chopped (2 cups)
1/4 cup chopped fresh cilantro
Lime wedges, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbled Mexican cheese (queso fresco, cotija or anejo), sour cream (optional)
INSTRUCTIONS FOR BEEF POZOLE (HEARTY BEEF SOUP)
Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining beef adding oil as needed. Remove beef from stockpot; season with salt.
Add onion and jalapeños to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
Add zucchini and 1/4 cup cilantro; continue to simmer 5 minutes or until zucchini is tender. If using fresh epazote, remove and discard stem and any large leaves.
Serve with toppings, if desired.