Pozole
A hearty Mexican stew of beef, beans, and hominy.
Equipment
- Stock Pot or Dutch Oven
Ingredients
- 2.25 lbs. Beef Short Ribs
- 1 lb. Pinto Beans
- 25 oz Canned Hominy
- 1 Yellow Onion
- 5 cloves Garlic
- 1-3 tbsp Salt
- Fresh ground pepper to taste
- (Optional) Chili peppers for a Pozole Verde
Instructions
- Soak 1-lb. of pinto beans overnight, or use the quick-soak method of parboiling for 1 minute and then soaking in the warm water for 1 hour. Afterwards, drain and rinse beans.
- Add beans back to stock pot or Dutch oven and add fresh water to cover beans by 1in – 1.5in (about 2.5cm – 3.8cm).
- Add 4-ish beef short ribs (about 2.25lbs. or 1kg) and turn on the heat. Bring pot to a boil, then reduce to a simmer and place the lid on. The lid should be left slightly cracked to allow steam to escape.
- While meat and beans are simmering, chop the onion, garlic, and optional peppers. Sautée in a bit of oil until soft and translucent. Add to the stock pot at around the 1-hour mark.
- At the 2-hour mark, add 1 – 3 Tbsp. of salt(about 17g – 51g) depending on personal taste. Start with just 1 Tbsp. and see how you like it. Remember, it’s much easier to add more salt later than it is to take salt out of a dish.
- Continue simmering until the meat is tender and falls off the bone (around 3.5 hours).
- Remove meat and bones from the pot and set aside to cool down. Once it’s cool enough to touch, shred with fingers or fork. Shredding with fingers makes it easier to remove excess fat. Discard the bones.
- At the 4-hour mark, turn off the heat and add the shredded meat and canned hominy to the pot.
- Garnish with avocado slices or sour cream if you wish, and serve.
- Makes about 8 servings, maybe a little more or less.
- Save some as leftovers; I think the taste and texture improve once it’s been chilled overnight and then reheated.