Beef Pozole (Hearty Beef Soup)

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Beef Board Recipes


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2-1/2 pounds beef for stew, 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) ready-to-serve 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)

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