Slow Cooker Beef Pozole

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. 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. 2

   Season the beef cubes generously with salt and pepper.

3. 3

   Heat vegetable oil in a large skillet over medium-high heat and sear the beef until browned on all sides.

4. 4

   Transfer the browned beef, chopped onion, and minced garlic into the slow cooker.

5. 5

   Stir in the blended ancho chile sauce, beef broth, oregano, and cumin until well combined.

6. 6

   Cover and cook on Low for 7 to 8 hours (or High for 4 hours) until the beef is very tender.

7. 7

   Add the drained hominy to the slow cooker during the last 30 minutes of cooking time.

8. 8

   Taste and adjust seasoning with additional salt if needed before serving in deep bowls.