Green Chile Beef Pozole Verde — Best Pozole Verde Recipe

Steps

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1. 1
   Add six quarts of water to a large pot. Once the water comes to a boil, add salt, garlic head, half an onion, bay leaves, and all the prepared beef cuts (chuck roast, beef shank, short ribs, and marrow bones).
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2. 2
   Let the meat return to a boil, then carefully skim off all impurities and foam that rise to the surface until the broth becomes clear.
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3. 3
   Reduce heat to medium, cover the pot, and let the meat simmer for one hour and 45 minutes.
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4. 4
   When the meat is nearly done, skim the surface of the broth again to remove excess fat and oil, keeping the soup rich and flavorful without being greasy.
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5. 5
   Reserve two cups of the beef broth to use for making the green chile sauce.
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6. 6
   Add the rinsed precooked hominy to the pot. Stir well and allow it to continue cooking.
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7. 7
   Meanwhile, add the roasted and peeled poblano peppers, roasted hatch peppers, serrano or jalapeño peppers, cilantro, roasted tomatillos, roasted onion, garlic cloves, spinach, and all the spices (oregano, peppercorns, coriander seeds, cumin seeds, marjoram) along with the reserved beef broth to a blender.
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8. 8
   Blend all ingredients until smooth to create a beautiful green sauce.
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9. 9
   Remove the onion, garlic, and bay leaves from the pot. Skim the surface again to remove excess fat since beef is fatty.
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10. 10
    Pour the green chile sauce into the pot and stir well. Taste the broth and adjust the salt as needed. Optionally add a blend of herbs like oregano and pepper for extra flavor.
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11. 11
    Cover the pot and continue cooking for 25 to 30 minutes until the meat is tender and falls apart easily.
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12. 12
    After 30 minutes, check that the meat is tender and pulls apart easily.
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13. 13
    Stir the pozole and ladle it into bowls.
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14. 14
    Top with shredded cabbage, onion, cilantro, a squeeze of lime juice, sliced radishes, serrano peppers if you like it spicy, and serve with tostadas or chips and sour cream.
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