Beef Pozole (Hearty Beef Soup)

Ingredients

• 2 1/2 lbs beef stew meat, cut into 1 to 1-1/2-inch pieces
• 3 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 cup white onion, chopped
• 5 jalapeno peppers, chopped
• 2 (14 ounce) cans beef broth, ready-to-serve
• 29 ounces hominy, drained
• 28 ounces diced tomatoes, undrained
• 1 sprig fresh epazote (optional) or 1 tablespoon dried epazote, crushed (optional)
• 2 small zucchini, chopped (2 cups)
• 1/4 cup fresh cilantro, chopped

Directions

1. 1

   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.

2. 2

   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 1-3/4 to 2-1/4 hours or until beef is fork-tender.

3. 3

   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.

4. 4

   Serve with toppings, if desired. Toppings: Lime wedges, dried red pepper flakes, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbled Mexican cheese (queso fresco, cotija or añejo), sour cream.