Slow-Cooked Beef Pozole

Slow-Cooked Beef Pozole


  • 8 ounces round red potatoes, chopped
  • 1 large onion, cut into thin wedges
  • 1 pound beef flank steak, cut into 6 pieces
  • 2 14 1/2 ounce can beef broth
  • 1 15 1/2 ounce can golden or white hominy, rinsed and drained
  • 1 14 1/2 ounce can diced tomatoes
  • 1 fresh poblano chile pepper, chopped*
  • 1 tablespoon hot chili powder
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3 cups shredded cabbage
  • Crumbled queso fresco
  • Chopped fresh cilantro
  • Lime wedges
  • Sliced hot chile peppers (optional)


  1. In a 4- to 5-quart slow cooker place potatoes and onion.
  2. Top with flank steak.
  3. In a medium bowl combine broth, hominy, undrained tomatoes, poblano pepper, chili powder, garlic, cumin, and salt. Pour over meat.
  4. Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 1/2 hours.
  5. If using low-heat setting, turn to high heat setting.
  6. Add cabbage.
  7. Cover and cook on high-heat setting for 30 to 60 minutes.
  8. Transfer meat to cutting board. Using two forks, pull meat into shreds. Shred beef and return to slow cooker.
  9. Serve topped with queso fresco, cilantro, and lime wedges

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