Beef Pozole (Hearty Beef Soup)

• From: National Cattleman's Beef Association

Ingredients

• 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 (14-1/2 ounces) 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

• Toppings: Lime wedges, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbed Mexican cheese (queso fresco, cotija or anejo), sour cream (optional)

Directions

• Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining beef adding oil as needed. Remove beef from stockpot; season with salt.
• Add onion and jalapenos to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
• Add zucchini and 1/4 cup cilantro; continue to simmer 5 minutes or until zucchini is tender. If using fresh epazote, remove and discard stem and any large leaves.
• Serve with toppings, if desired.