Slow Cooker Beef Pozole
Tender beef chunks simmered slowly with ancho chiles and white hominy.
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Ingredients
- 2 pounds Beef chuck roast, cut into 1-inch cubes
- 30 ounces White hominy, drained and rinsed
- 6 cups Beef broth
- 3 large Dried ancho chiles, stems and seeds removed
- 1 medium White onion, chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Dried Mexican oregano
- 1 teaspoon Ground cumin
- 2 tablespoons Vegetable oil
- 1 to taste Salt and black pepper
Instructions
- 1
Place the dried ancho chiles in a bowl of hot water for 15 minutes until soft, then blend with 1/2 cup of the soaking liquid until smooth.
- 2
Season the beef cubes generously with salt and pepper.
- 3
Heat vegetable oil in a large skillet over medium-high heat and sear the beef until browned on all sides.
- 4
Transfer the browned beef, chopped onion, and minced garlic into the slow cooker.
- 5
Stir in the blended ancho chile sauce, beef broth, oregano, and cumin until well combined.
- 6
Cover and cook on Low for 7 to 8 hours (or High for 4 hours) until the beef is very tender.
- 7
Add the drained hominy to the slow cooker during the last 30 minutes of cooking time.
- 8
Taste and adjust seasoning with additional salt if needed before serving in deep bowls.
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