Beef Pozole Hearty Beef Soup Recipes

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HEARTY BEEF SOUP



Hearty Beef Soup image

This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 32 servings (8 quarts).

Number Of Ingredients 15

4 pounds beef top sirloin steak, cut into 1/2-inch cubes
4 cups chopped onions
1/4 cup butter
4 quarts hot water
4 cups sliced carrots
4 cups cubed peeled potatoes
2 cups chopped cabbage
1 cup chopped celery
1 large green pepper, chopped
8 teaspoons beef bouillon granules
1 tablespoon seasoned salt
1 teaspoon dried basil
1 teaspoon pepper
4 bay leaves
6 cups tomato juice

Steps:

  • In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.

Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 428mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

BEEF POZOLE



Beef Pozole image

Provided by Marcela Valladolid

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 pounds beef shank
1 white onion, quartered
1 large carrot, roughly chopped to yield 1/2 cup
1 stick celery, roughly chopped to yield 1/2 cup
2 cloves garlic, peeled
2 bay leaves
2 tablespoons salt, plus extra for seasoning
1 tablespoon black peppercorns
One 29-ounce can Mexican-style hominy, drained
Freshly ground black pepper
3 cups thinly sliced cabbage, for garnish
1 cup thinly sliced radishes, for garnish
10 lime wedges, for garnish
1/3 cup dried oregano, for garnish
10 corn tostadas, for garnish
Pasilla-Guajillo Salsa, recipe follows (optional)
3 pasilla chiles, stemmed and seeded
3 guajillo chiles, stemmed and seeded
3 cloves garlic
2 cups warm water
Salt and freshly ground black pepper

Steps:

  • Place the beef shank in a large heavy stock pot. Add enough cold water to cover the beef shank completely. Add the onion, carrot, celery, garlic cloves, and bay leaves. Season with 2 tablespoons of salt and 1 tablespoon of peppercorns. Bring to a boil, cover, and reduce heat to a simmer. Cook until the meat is fully cooked and tender, about 2 hours. Be sure to constantly skim the fat from the surface of the liquid while cooking.
  • Remove the meat from the pot and let cool. Strain the liquid and return to the pot. Add the hominy and bring to a boil. Lower the heat to a simmer. Season with salt and pepper, to taste.
  • Using a fork, shred the meat into thin pieces and return to the pot adding 1 cup of water, if necessary. Season with salt and pepper, to taste. Simmer for 5 minutes.
  • Serve hot, garnished with cabbage, radishes, lime wedges, dried oregano, tostadas, and Pasilla-Guajillo Salsa, if using.
  • Soak the chiles and garlic cloves in warm water until the chiles are soft. Place the chiles, garlic, and water in a blender and process until smooth. Season with salt and pepper, to taste. Serve with Beef Pozole as a garnish.

HEARTY BEEF SOUP



Hearty Beef Soup image

A very filling soup, hearty for a super cold night in Canada.

Provided by Micki Erb

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 teaspoon olive oil
1 teaspoon minced garlic
1 onion, diced
2 (26 ounce) containers beef broth
1 pound lean ground beef
1 (14.5 ounce) can diced tomatoes
1 (12 fluid ounce) can tomato juice
1 cup frozen mixed vegetables
½ cup pearl barley
1 teaspoon dried basil
1 teaspoon dried parsley
ground black pepper

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef broth, then add the ground beef. Cook for 10 minutes, stirring and breaking up the ground beef. Mix in the diced tomatoes and tomato juice.
  • Stir in the mixed vegetables, pearl barley, basil, parsley, and pepper. Simmer until the barley is tender, 40 to 50 minutes.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 16.5 g, Cholesterol 42.6 mg, Fat 13 g, Fiber 3.4 g, Protein 14.8 g, SaturatedFat 5.1 g, Sodium 848.2 mg, Sugar 3.6 g

BEEF POZOLE (HEARTY BEEF SOUP)



Beef Pozole (Hearty Beef Soup) image

I haven't tried this pozole recipe yet, but I love pozole. I've had it with pork, which is the usual meat ingredient and with chicken, but I've never had it made with beef. The list of ingredients is wonderful, just the things I enjoy with the exception of epazote, not because I don't like it, but because I can never find it at the store. I received this via e-mail this morning from the "Beef, It's What's for Dinner" website.

Provided by Happy Hippie

Categories     Corn

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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 1-3/4 to 2-1/4 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. 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.

Nutrition Facts : Calories 891, Fat 58.3, SaturatedFat 20.5, Cholesterol 198.1, Sodium 1920.2, Carbohydrate 32.6, Fiber 6.4, Sugar 9.7, Protein 57.7

BEST BEEF POZOLE ROJO



Best Beef Pozole Rojo image

Pozole soup is a Mexican classic! This version is made with beef & hominy topped with cabbage, onions, cilantro, and of course, a squeeze of lime.

Provided by Ana Frias

Categories     Main Dish

Time 2h30m

Number Of Ingredients 20

1 ½ pounds chuck roast trimmed (see note #1 below) (fat trimmed off and cut in 1 ½" chunks)
1 to 1 ½ pounds bone-in shank center cut with bone (see note #2 below)
1 large white onion (remove outer skin but keep it whole (do a cross cut one the top of the onion only to help release the flavors))
1 whole garlic head (cut a little bit of the top )
12 cups of hot water (plus more as needed) (about 3 liters )
2 cup prepared red sauce (or more to taste) (ingredients to make below)
1 teaspoon dried oregano
2 to 3 bay leaf
2 beef bullion cubes
2 tablespoon kosher salt
1 tablespoon ground black pepper
6 lbs & 12 oz can Mexican style hominy (drained and rinsed)
3 dried chile guajillos (seeds removed & rinsed)
3 dried ancho chiles (seeds removed & rinsed)
¼ medium onion (yellow or white)
3 garlic cloves
½ teaspoon oregano
½ teaspoon kosher salt (if using table salt use a little less teaspoon)
4 cups water
Shredded cabbage, finely diced onion, sliced radishes, fresh cilantro, lime juice & hot sauce.

Steps:

  • In a large pot, add the water, beef, whole onion, oregano, bay leaf, beef bullion, salt & pepper.
  • Bring liquid to a boil then cover and simmer until beef is tender (about two hours). As water begins to evaporate, add boiling hot water to keep the broth at the same amount.
  • Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
  • Add the hominy and 2 cups red sauce (instructions below). Cook for about 30 more minutes. Taste for seasoning.
  • When done, ladle soup into bowls and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, hot sauce.
  • serve with tostadas or tortilla chips.

Nutrition Facts : ServingSize 1 large bowl, Calories 423 kcal, Sugar 5 g, Sodium 1199 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 43 g, Fiber 7 g, Protein 41 g, Cholesterol 68 mg

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