Red Chile Wagyu Beef Pozole Recipes

BEST BEEF POZOLE ROJO

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.

RED CHILE POZOLE

Steps:

• Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
• Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
• Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
• To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.